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Ommegang Scythe & Sickle

20 September 2012

Yesterday evening, I was able to join a group of fellow beer writers at Devil’s Den for one of the three events celebrating the release of Brewery Ommegang’s new harvest ale, Scythe & Sickle. The beer, which had debuted at Iron Abbey the night previous, was offered among an array of other Ommegang favorites as well as some finger foods with which to pair.

Scythe & Sickle, the brewery’s “foray into honoring the harvest season,” is brewed with barley, oats, wheat and rye.  The beer acts as a perfect transition from summer into autumn, as it was not as heavy and malty as an Oktoberfest—or as spicy as a pumpkin ale—but it was also not as light as a summer ale.  It made a great middle-ground, especially with the extended summer of high temperatures we’ve been having.

Most importantly, though, it’s come out at the right time: with release schedules that see the autumn seasonals on shelves at the end of July, it’s refreshing to find a late-summer, early-fall beer that actually comes out in that time frame.  Despite being more of a transitional beer, Scythe & Sickle still rang of autumn with its malty character and slight toastiness from the rye.  And for the weather last night, which gradually cooled as the sun went down but never got too cold, the beer worked perfectly.  At 5.8% ABV, it’s low enough in alcohol to drink more than one, but just high enough to keep you warm when the nights get cooler.

Your next chance to sample Scythe & Sickle will be tonight at Belgian Café from 7-9pm. The bar will also be serving up other Ommegang specialties—last night we were also able to get their Belgian Independence Day IPA as well as Seduction, both of which are worth making the journey for themselves.  Scythe & Sickle will also be available in bottle shops, distributors, and bars around Philadelphia.  Be sure to get some while the weather is changing, while it’s still warm enough to enjoy outside, but cool enough to wear long sleeves while doing so.

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