On tap at Biggie’s, updated version of brewers’ most popular ale (newly labeled and stylistically bettering similarly-named ’06 precursor, Belgian Style Dubbel) places spicy brown-sugared dried fruiting alongside caramelized chocolate malting. Molasses-dipped dried cherry, fig, raisin and date sweetness gains peaty respite as well as subdued chestnut, banana bread and toffee notions.
Despite its intended flavor profile of ‘caramel, pear and raisin,’ a sour Cuvee-like white wining stretches across the perimeter more effectively. Purple and green grape esters turn lightly vinous as orange-rotted lemon pit souring increases.
Citric white ale spicing and funky yeast fungi furnish burnished golden Belgian-styled pale ale. Cheerios-like cereal oats and biscuit-y wheat spine upended by lemon rot acridity, grapefruit rind bittering and vegetal astringency. Herbaceous floral-hopped whim lacks resolve, seems misplaced.
Scoffing traditional Belgian-styled candi-sugaring for ‘golden sessionable’ witbier (minus the wheat) perfect for sunny day lunchtime boat cruise alongside light dishes such as sautéed whitefish and freshly barbecued scallops. Grassy-hopped white-peppered herbal spicing lingers through rye-malted burnt orange, banana bread, and extracted vanilla illusions given a teasing ethanol burn.
Enjoyable Belgian-styled candi-sugared dubbel blends sweet ‘n sour cider pucker into creamy caramel malting and wintry clove-gingerbread spicing. Lingering white peppered hop sharpness usurps peat-mossy red grape, fig, and raisin subsidy.
Limited edition single batch abbey-style re-creation layers bruised orange bitterness above prickly hop tongue and buttery crystal malt flow. Green apple, lemon peel, and grapefruit tartness lure durable clove spicing.
Yellow-fruited nature dominates effervescent citric hop zest and spicy coriander thicket, maintaining unripe peach-apricot-grapefruit souring to lemon-fresh finish.
Champagne-styled bottle with cork set-up contains hefty 8% alcohol abbey-styled artisan ale. Sugared barleymalts, musty wheat grass, and highly fermented herbal-spiced yeast provide straw-hued blonde with full-bodied assertiveness alleviated by resinous grain-hopped bittering to buttery caramel finish. Bold after dinner treat makes fine alternative to French wine.
Steadfast burgundy whiff and ester-y grape dryness inform sour plum-prune-fig opening of intriguing hazy copper abbey ale. Heavy molasses creaminess cloaks tropical papaya, pineapple, and banana sweetness and mocha-doused anise illusion, leaving fruitcake trail. In deep recess, vinous apple tartness, port-rum variance, and whiskey-soaked cherry nuance cuddle up.
Soft-toned chestnut-hued fleshy-headed amber ale boasts crisp artisan water, emitting floral, cedar, and earthen horsehide-hay illusions to subtle grain-toasted finish, where delicately embalmed cork dryness picks up barleywine lick.
Elegant burgundy-sweetened pale-hazed Belgian brings floral-spiced hop persistence and carbolic intensity to swerved mineral graining. Its peculiar sesame wheat charm should appease exploratory greenhorns and connoisseurs alike.
Traditional top fermented bottle conditioned Dutch abbey with strong barleywine essence, ripe prune overtones, and loud liquor-stained fortitude (11.2% by volume). Very unusual for Dutch brew: caramelized instead of sour malted like Heineken or Grolsch beers. Compares favorably with less fruity Belgians.