The Back Abbey is one of Claremont’s hidden gems. This restaurant and gastropub opened in 2008 and can be found in downtown Claremont, behind the Laemmle’s movie theater. This small and rustic restaurant has one of the most extensive beer lists I have ever seen.

They have 28 beers on tap and about 97 different types of bottles. What makes this gastropub so unique is the overall Belgium theme. All of the beers they offer are European.

I’ve tried many different kinds of beers over the years, but not too many European selections. My time at the Back Abbey opened my eyes to a whole different world of beers. I had to rely on Google to find out what the beers translated to. Erik’s first choice was the Moinette Blond and mine was the Houblon Chouffe IPA.

The Moinette Blond, brewed by Brasserie Dupont, is a Belgian Strong Ale from Tourpes-Leuze, Belgium.

The ABV is 8.5%

This beer has a well balanced bitter and sweet taste.

The Houblon Chouffe IPA, brewed by Brasserie d’Achouffe, is a Belgian IPA from Achouffe, Belgium.

The ABV is 9%

This beer has some citrus hops with hints of pine and earthy flavors. Overall, this beer has a nice, crisp taste.

We paired these beers with some appetizers. A Soft Bavarian Pretzel served with augustijn aioli and a cheese platter with three artisan cheeses, honeycomb, almonds, and fruit.

For our second round, Erik picked the Hop-Ruiter and I decided on the Gulden Draak Quad.

The Hop Ruiter, brewed by Scheldebrouwerij, is a Belgian Strong Pale Ale from Hoostraten, Belgium.

The ABV is 8%

This beer has a rustic, malty body with a hoppy taste. Hop Ruiter is dry hopped which adds a nice complexity to the flavor of the beer

The Gulden Draak Quad translates to the golden dragon. Brewed by Brouwerij Van Steenberge, this is beer is a Quadrupel from Ertvelde, Belgium.

The ABV is 10.5%

This beer was one of the smoothest and best tasting beers I have ever had! It has a sweet and powerful aroma, with fruity flavors and hints of vanilla, caramel, and malts.

We paired these beers with a half order of the pommes frites (fresh kennebec potatoes fried in duck fat and served with three dipping sauces), and we shared the Back Abbey burger. The burger had aged gouda, mustard aioli, caramelized onion, niman ranch bacon, and micro greens served on a brioche bun.

The Back Abbey has undoubtedly become one of my favorite places. The food was incredible, the beer was even better and I cannot wait to go back and try more!