Something Special

Ovila® Abbey Golden with Pomegranate Nooner Session IPA

Something Special

2015 limited draught selections.

Behind our main brewhouse you’ll find a small “pilot” brewery. Focused on experimentation and developing recipes, it’s the nucleus for most of our new beers. This year, we’re bringing a Something Special program to specialty, craft-centric bars all over the country to share our brewers’ bold, unique and limited creations. Each month will feature a new offering.

  • July

    This classic West-Coast style India Pale Ale is loaded with pronounced citrus and grapefruit rind hop notes from generous amounts of “new school” aromatic hops including unique New Zealand-grown varietals used during dry hopping. This bold and aggressive IPA remains drinkable and will keep you coming back for more.

  • August

    Our take on a traditional Belgian witbier has complex aromas of spicy Belgian yeast, wheat, and a kick of citrus. It has a silky smooth, hazy body and a mild tart finish from the addition of ruby red grapefruit in the kettle.

  • September

    Pomegranates have been treasured since biblical times and are often used as a symbol of fruitfulness and prosperity. Their unique sweet-tart flavor is a perfect counterpoint to the fruity and spicy character of a traditional Belgian-style golden ale. This collaboration beer features pomegranates grown at the Abbey of New Clairvaux.

  • October

    This Baltic porter is an opaque russet-brown lager with big roasted malt flavor with notes of smoke, raisin, and milk chocolate. It is profoundly smooth with a full, flavorful body, making it both drinkable and satisfying with a slight hop presence and clean finish.

  • November

    Inspired by the mysterious creature that dwells in the deepest Arctic seas, Narwhal Imperial Stout is midnight black and bold with notes of baker’s cocoa and dark roasted coffee. This massive imperial stout is incredibly complex and explores the darkest depths of malt flavor.

  • December

    In honor of an epic New England storm, a combination of a blizzard and a hurricane—a blizzicane—that dumped several feet of snow and shut the coast for days, we bring you Blizzicane Bock, a dopplebock that’s rich, thick and sweet with caramel and toffee flavor conceived in the hoary eye of that storm.

  • January

    Ovila Abbey Quad is heady with aromas of caramel and dark fruit balanced by the spiciness and delicate fruity notes of a traditional Belgian yeast. This complex beer is a collaboration with the monks of the Abbey of New Clairvaux and features sugar plums grown on the grounds of the Abbey.

  • February

    Bigfoot is a beast of a beer, brimming with flavor from massive amounts of roasted malt and spicy hops and brewed in the barleywine style, with a rich, bittersweet body and whole-cone Pacific Northwest hops.

  • March

    This “wee heavy” style of Scotch ale endures an extended kettle boil to draw out rich caramel notes, which are complemented by hints of cedar spice, smoke, dried fruit and molasses. Roasty and rounded, this Scotch ale is a perfect beer after a day in the misty Highland moors or the foothills of the Sierras.

  • April

    An homage to the monks’ noble work, this farmhouse ale is incredibly complex with notes of lemon, pepper and straw balanced by the tang of Mandarin oranges and a spicy kick of pepper. This beer is a collaboration with the monks of the Abbey of New Clairvaux and features mandarins grown at the Abbey.

  • May

    Hops, hops and more hops are the stars of this big, whole-cone imperial IPA. Resinous hop varieties carry the bold and aromatic nose. The flavor follows the aroma with layers of aggressive hoppiness, featuring notes of grapefruit rind, rose, lilac, cedar and tropical fruit, all culminating in a dry and lasting finish.

  • June

    This refreshing brew introduces itself with an outspoken aroma that billows juicy, lush notes of citrus and lemongrass. A French saison yeast plays nicely with New Zealand’s fruity Nelson Sauvin hops, creating rich flavor and mouth feel that transition into a dry and faintly tart finish.

Brewing is as much art as science, and all beer specifications and raw materials are subject to change
at our brewers' creative discretion.