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.
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.
Yet another brew that rips us off for .8 ounces (11.2 oz. instead of 12). Smooth, somewhat fruity Belgium ale goes down like clove-spiced champagne. Musty apple-pear misting and phenolic lemony grapefruit dissonance reach ransacked doughy bottom. A tad too sudsy to fully satisfy the beast within, lacking body and character (especially when compared to finer Belgian ales).
Sharply alcoholic abbey ale complements scarce cherry-raisin palate with sweet floral yeast nose, dulled-out peppery hop anchor, cuddly cinnamon-spiced tease and dry-smoked barleymalt backbone for merely average sedation.
Regal full-bodied cola-colored Belgian-styled ale gathers creamy chocolate liqueur froth and ripe cherry warmth to rich black chocolate finish. Oats-smoked grassy peat underpins spice-hopped crackle. Gruff prune souring bolsters backend of bottle conditioned sedative.
Eloquent yeast-candied sugaring envelops bittersweet dried fruited piquancy to creamy caramelized center. Wispy fig-spiced raisin, plum and cherry sweetness contrasts orange-molded banana souring. Dry peat-smoked barleymalts hang in the balance as mild cognac finish unfolds. Less alcoholic and more buttery than Belgian competition, therefore easier for amateur imbibing.
Beguiling ruddy-hued Belgian-styled dubbel could be richer and more authentic, but who’s complaining as syrupy whiskey overtones embellish sweet banana-bruised cherry-juiced heft and cotton-candied caramelized apple crest. At midst, vanilla bean, rum raisin, sugar plum, and sour fig illusions crowd spicy cinnamon-coriander nook. Subdued Courvoisier, brandy, and bourbon tonicity increases complexity.
Cave aging gives dramatic bottle-conditioned copper-hued ‘aromatic burgundy’ ale a strangely convincing dank mildewed earthiness and mushroomed vegetal smidgen sidestepping dried fig-raisin frontage. Purple grape esters aid mild spiced grain finish as resinous hop bottom swells.