Tag Archives: dubbel

ABITA ABBEY ALE

Inviting auburn-browned Belgian dubbel brings bittersweet raisin-pureed bruised banana to clove-spiced hop sharpness and mossy fungi earthiness. Brown-sugared stewed prune, dark cherry and pecan illusions contrast vinous black grape souring above musty cellar funk. Creamy caramel finish retains chewy dried fruiting.

WEYERBACHER ALTHEA BELGIAN-STYLE DUBBEL

Rich dubbel ‘brewed with plums’ really hits the mark. Candi-sugared Italian plum influence weighs heavy on peppery Belgian yeast strain. Musty muscat grape-juiced stewed prune musk and cinnamon raisin breading pick up sharp hop spicing. Tertiary green grape, blackberry, raspberry and boysenberry tartness stays beneath surface. Fizzy grape soda sweetness contrasts vinous oaken grape tannins at ripe plum finish.

FULL SAIL SANCTUARY DUBBEL

Treasonous Belgian dubbel re-creation snubs stylistic barriers for a novel deconstruction relying more on nutty brown-sugared dried fruiting than peppery candi-sugared yeast spicing. Peanut-shelled cola-pecan-praline illusions, maple-sapped fig-date-prune-cherry nuances and molasses-draped sarsaparilla snips crowd the caramel-burnt toffee malting. Coarse ashen hop astringency counters the lovely soft-watered effervescence.

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BRUTON MOMUS

Noirish Belgian strong dark ale brings honeyed molasses malting to lightly coriander-spiced dried fruiting. Candi-sugared blood orange, white fig, caramelized apple, black plum, black cherry, peach and praline illusions serenade fruitcake midst. Sherry dots muddled brown-sugared mocha-fruited finish.

LOST ABBEY LOST & FOUND ALE

Musky monastic-styled Belgian dubbel, “brewed with raisins,” works sour dried fruiting into phenol hop coarsening and a sharp metallic sheen. Tempered raisin persuasion picks up light molasses-sapped caramel malting, but expectant candi-sugared sweetness lacks. Vinous green and yellow grape tannins bring mid-palate pucker to fig-dried banana breading. A hint of bourbon, almondine and chestnut found in deep recess.

 

ROCK ART THE RIDDLER?

Diverting Belgian strong ale stays light and fizzy on the tongue, but bitter and dry on the backend. Despite brown-sugared Belgian yeast influence, molasses tea caking, earthen grain pungency and dessicated fig-date-plum conflux seem closer to dewy English pale ale. Gingerbread, cinnamon and hazelnut make cameos.

SIERRA NEVADA OVILA DUBBEL

In 1-pint 9-ounce bottle, ambitious collaboration between Sierra Nevada and the monks at New Clairaux Abbey layers Belgian chocolate-spiced caramel malts above black-peppered purple and red grape esters to musty basement-like yeast funk. Brown-sugared clove spicing trickles into ancillary fruitcake, raisin and prune illusions. On tap at Andy’s Corner Bar, sharp dried-fruited copper-toned Belgian-styled dubbel retained creamy brown-sugared dark-spiced tingle. Tannic grape skins cushion fig, raisin, and cherry fruiting. Recessive banana-clove sweetness contrasts peppery hop sop.

UNCOMMON SIAMESE TWIN ALE

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.