Rangy rust-hued Belgian dubbel ale may pass for chic sour ale. Unsweetened dry-smoked ‘Italian chestnut honey and jam’ overridden by tart orange-dried Courvoisier penchant, oaken cherry sourness, cider-y white wine sharpness, and fizzy carbolic pep. Mild herbal spell wavers through fruit-spiced Abbey-styled moderation.

Truly ‘uncommon’ Belgian-styled dubbel delicately combines spicy herbal fruits for amber-hazed curry-like extravaganza. One of the finest canned libations from the Left Coast, this unfiltered medium body piles plentiful peppery hops atop dry Kaffir lime zest, sour lemongrass tartness, and candi-sugared apple-watermelon sweetness. Coriander and Thai spice flitter through vanilla-butterscotch midst before alcohol-whirred fungi-like Belgian yeast strain commandeers muted orange-bruised anise-backed finish. Pour slowly to avoid risk of over-carbonation.

Admirable brownish amber wheat-grained Abbey ale in stubby, chubby brown bottle not as wine-y as most Belgians, relying instead on casual coffee bitterness, candi-sugared fig-date waver, rye-barleycorn frailty, carrot cake sway, and mouthwateringly medicinal 8 % alcohol.

Gummy yeast-thickened sienna-hued abbey ale gains lingered mocha sweetness by second passing. Subtle chocolate malt-soaked barleywine inertia gives dirty grain finish a fabulous kick.

Rich amber-hued fluffy-headed ale counters wonderful double-hopped bitterness with soft barleywine sweetness. Chewy rum-soaked chocolate malting increases caramel-cocoa creaminess above peppery hop resin. Prune-fig backdrop and nutty bottom punctuate mellow yeast flow.

Introduced in 2003 and renamed ‘dubbel’ thereafter, this dark brownish amber ale places orange rind bitterness above coffee bean souring and rosebud-dandelion accent. Roasted hops firmly envelop moderate finish, deepening its floral-citric astringency.

Captivating billowy tan-headed mahogany-bodied energizer extends fizzy bitter-spiced spritz to floral wheat insurgence and chocolate malt finish. Butternut coercion anchors dry cork backdrop.

Malt-y garnet-hued Belgian-styled ale gets unexpected earthy deliverance (peat-mushroom-mildew) to embody raisin-date-fig entry, banana taffy dollop, molasses spec, and vinous souring, but metallic acidity at vegetative finish dulls the edges of unassuming 9% alcohol liquid.

Dry Belgian-styled double bock brings bittersweet bruised orange frontage to white grape souring, ripe prune scouring, and plum wine finish. Oak-like acridity picks up herbal nuance and possible charcoal hint after third passing.

Viscous ruddy-hued top-fermented brown ale with definite barleywine appeal plies candi-sugared caramel-butterscotch-chocolate permanence above sweet sherry warmth and vinous burgundy-sherry souring. Crisp soft watered flow pacifies chewy molasses-dipped raisin-prune penetration, scant banana-cherry bruising, and dewy peat dankness.

Resilient ruby amber Belgian-styled dubbel amps up burgundy-barleywine essence with candi-sugared cocoa-caramel malting, sharply spiced prune-fig thrust, chocolate-covered raisin transience, pureed cherry tease, and tertiary blackberry bramble. Curtailed port-rosé illusions come and go. Earthy peat bottom secures frangible smoky wisp.

Mocha-fruited hazy brown ‘abbey dubbel’ with lucid port-burgundy nose enriched by sweet ‘n sour prune-dried chocolate frontage. Raisin-date-fig midst and ester-y black grape footnote fight back dank cellar mustiness to sharp nutty bottom, insulating lactose malt sinew.