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.
“First brewed by Belgian monks,” foamy dark amber brings soft-watered freshness to prickly-hopped fruit-drooped red ale bitterness for a fine American knockoff. Only drawback is malt creaminess subsides too quickly at vague finish. Seasoned drinkers will get bored after a few gulps.
Extraordinary mahogany-hued Trappist ale features curious turpentine-like caramel malt entry, brandy-soaked maraschino cherry theme, and brutish raisin-prune-plum scheme above dewy peat moss. Creamy molasses consistency, velvety Muscat grape mellowing, and candi-sugared nutmeg-cinnamon spicing subsume alcohol warmth. Strong medicinal finish carries forth highly complex offering.
Sour yeast-scented bitter-hopped Belgian brings sweet Scotch malting and ashen hop resin to dainty butterscotch finish. A bit bland for pale ale but fine for adventurous pilsner skulls.
Alcohol-doused dry-hopped bottle conditioned Belgian Saison sets the pace with mammoth bruised orange tang and lemon rind bittering, leaving hints of grapefruit, pineapple, white peach, and dehydrated fig-prune-grape in its wake. Spry floral backdrop recedes to herbaceous earthiness before juniper finish seizes control.
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.