La Rua Abadía

◎ Aussehen

Deep mahogany to chestnut brown, translucent and well-defined. The head forms with good density and displays sturdy lacing that clings to the glass. Carbonation is moderate and even, appropriate to the style.

◌ Aroma

The nose leads with dark stone fruits—plum and raisin—layered beneath warm caramel and toasted grain. A subtle peppery spice emerges from the Belgian yeast, accompanied by soft notes of dark chocolate. The overall impression is inviting and contemplative, with no sharp edges.

◐ Geschmack

Entry is full and malty with pronounced caramel sweetness and dried fruit complexity. The mid-palate balances this richness with gentle warming alcohol and a restrained 25 IBU bitterness that integrates rather than dominates. The finish carries lingering dark fruit and a touch of peppery spice from fermentation character.

◑ Abgang

Medium to long finish with residual caramel and dark fruit fading gradually into a warm, slightly boozy aftertaste. The spice note persists subtly through the fade.

Serviertemperatur 10–13°C für das beste Geschmacks- und Aromaprofil.

Das breite Mundstück und der schwere Fuß fördern die Schaumbildung und leiten reiche Aromatik zur Nase. Traditionell für belgische Starkbiere.