British Columbia is the home to a magnificent amount of cultures and languages from all over the globe. So with that in mind, there are many different rituals people practice, and different ways people celebrate the seasons. For the craft beer enthusiasts, it’s with a bottle of a seasonal release by our favorite breweries. If you’ve had a hard time finding a reason to celebrate this spring, that’s about to change very soon. The second in Driftwood’s local malt series is here, and once again bringing the flavours of the sun, rain, and soil of Vancouver Island. So get out your Goblet glasses because the rite to spring is in a bottle of the Driftwood Spring Rite Local Malt Abbey Ale. This unconventional abbey-style ale is a religious experience, and it proves that rules are meant to broken.
Now I’m a firm believer in following traditions, but I also believe in exercising creativity. I believe in breaking the rules as long as you’re not breaking away from the concept. As unconventional it is to have pacific northwest hops in an abbey-style ale, the Driftwood Spring Rite lives up to its style. For those of you who aren’t familiar with abbey-style ales, it’s basically a legal term for the beers that imitate Trappist Ales. Trappist Ales are beers brewed by or under the direct supervision of Trappist monks, at one of the seven (soon to be eight) Trappist monasteries that produce beer. The name Trappist has a legal standing, as well as an authentic logo. So all the non-monastic wannabes that try to imitate the Trappists, has to refer to their beers as Abbey-style Ales. Anyways, the Driftwood Spring Rite is a unique twist on the style, and the use of brettanomyces yeast, might possibly make the Spring Rite a take on the Orval Trappist Ale.
I originally poured the Driftwood Spring Rite into a Westmalle glass, but I found it a lot better in my Chimay glass. This Belgian ale that’s pale orange in color, had quite the aroma to offer. It has a spicy, peppery, candy, grapefruit peel aroma, and it has funk to it from the brett. The flavour is pretty similar with a spicy, peppery, toasty, candy, grapefruit flavour, with a hint of brown sugar and maybe even ginger. It’s nicely carbonated with a light to medium mouth feel.
Over all I find the Driftwood Spring Rite to be quite good. It’s definitely a great west coast take on an abbey-style ale. Also, due to some of the flavour profiles I mentioned above, it has some great food pairing capabilities. It can definitely stand up to the flavours of a really salty pastrami and Dijon mustard. I can see it going nice with some Thai fish dishes as well. Also, according to the label, the Spring Rite will evolve with some aging, so you might want to cellar a bottle or two. So if you’re looking for a religious experience under the sun this spring, maybe you might wanna try the Driftwood Spring Rite Local Malt Abbey Ale.
Tow Truck Guy Says: Man this stuff stinks! It smells like one of them fancy shmancy cheeses them a$$holes serve at them wine parties.
Wine and Dine Devine Says: Wow this is very interesting. I didn’t know beer can be so complex with so many characteristics. This had some fruity notes to it and paired nice with my cheese platter. I can have this again.
Rob the Beer Snob says: I would have expected some sour notes from the bacteria. I also expected something more huge and intense but the approach is more subtle. It’s good but I pretty much live in Belgium.
The Driftwood Spring Rite can be purchased at: