Summer Beer Round-Up #5: Jack's Abby Leisure Time Lager

As I sit here with the windows and doors open on this beautiful pre-summer New England day, I find myself sipping slowly on the newest beer in bottles from Jack’s Abby Brewing. Leisure Time Lager is named after the ice brand that the Hendler brothers’ (Jack, Eric and Sam) grandfather developed as part of the Saxony Ice Company.  While the ice company is no longer in the family, the idea of a family operated business was passed down and Jack’s Abby was born.

Leisure Time Lager is a Witbier...kinda.

Brewed with locally grown wheat and spiced in a similar manner, Leisure Time takes a few twists that plant it solely in the realm of “other.” Traditional Witbier are not normally lagered (cold-conditioned) for any length of time, rather allowing the ale yeast to develop fruity notes. This aspect is noticeably absent from Leisure Time in a crispness that holds firm through the finish. While the addition of coriander and orange peel is standard, the lemongrass and chamomile are not. The chamomile lends of lavender-like floral quality and the lemongrass enhances the citric quality already imparted by the orange peel and mild hops to refresh the palate with a trifecta of flavor.

This is not the first Jack’s Abby beer that I’ve raved about and it certainly won’t be my last. For a brewery that has only been in operations for about a year, Jack’s Abby has certainly found a place in my repertoire of superbly produced local beers and is almost never out of stock in my refrigerator.

Easter

Well, I made it through Lent having fasted FROM beer for 40 days—it’s sort of the opposite of what medieval monks would have done. I celebrated Easter and the break from my fast by eating a variety of pork products, cheesecake and indulging in a few of my favorite beverages.

I started the day with Froach Heather Ale, a delightfully sweetish Scottish ale brewed with heather with just the hint of honeyish sweetness and a floral nose. It paired well with our breakfast of stone-ground cheddar grits, thick-cut bacon and deviled eggs.

I drove to Easter lunch with Amanda and Abigail where I paired a Green Flash Rayon Vert with my meal. A Belgian Style Pale Ale conditioned in the bottle with Brettanomyces yeast, Rayon Vert is one funky beer. I passed the glass to my father for a sip, Amanda having refused, knowing all too well that when I say funky it usually involves descriptors such as cheesy, barnyard, goaty of horsey. There was a little bit of each of those in this beer, with a moderate hoppiness to boot.

I rounded out the afternoon with a few Jack’s Abby Jabby Brau Session Lagers. I picked up a couple after having tried it a while back. It was just as good as I had remembered with hints of tangerine-like citrus in the flavor and aroma, hints of grain in the finish and an altogether unbeatable drinkability at 4.5% ABV.

When we came home I ended my night in front of the television with a large glass of Oskar Blues Deviant Dale's IPA, a massively flavorful Imperial with loads of citrusy, resinous hops and that chewiness that provides the malt backbone necessary to support all those hops—a great finish to the day.

This week I’m heading over to NERAX (New England Real Ale Exhibition) in Somerville for some cask conditioned beers from the UK and US. Should be a great time, I’m sure I’ll have a few reviews from the festival to share—‘til then.