Abbot Ale

Abbot Ale is brewed longer to a unique recipe. This makes it the full flavoured, smooth and mature beer it is today. It has masses of ripe fruit character, a malty richness and a superb hop balance making it an exceptional ale - it is no wonder that its popularity continues to grow.

Abbot Ale is brewed with pale crystal and amber malts to give an attractive colour and rich malty tastes.

Crammed full of hops: Challenger hops give it bitterness and a spicy overtone and to really boost the taste and aroma to the maximum, Abbot Ale is 'late-hopped' with Fuggles to give it its floral tones and fruity esters.

Abbot Ale history

Greene King first brewed Abbot Ale during the 1950's and its popularity has never waned. Indeed, it was recently named as one of the top 10 ales that licensees would most like to stock.

Abbot Ale gets its name from the connection between brewing and the great Abbey of St Edmundsbury. There has been brewing in Bury St Edmunds since at least as far back as 1086 when cerevisiarii - or ale brewers - were chronicled in The Domesday Book as servants of the Abbot. Indeed, even today our master brewers still draw water from wells, sunk into the same chalk beds under Bury St Edmunds, as those early ale brewers did.