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 amber-browned Abbey ale in stubby, chubby brown bottle not as winey as most Belgians, relying instead on casual coffee bitterness, candi-sugared fig-date-cherry waver and cereal-grained carrot caking to frail rye-dried barleycorn spine. Mouthwateringly medicinal 8 % alcohol sway deepens caramel-spiced dried fruited finish.

Middling sienna-hued Trappist ale opens with textural raisin-prune palate embracing caramelized butterscotch sweetness. Herbal hops dance on the tongue as sinewy yeast persistence secures elegant barleywine finish.

Carbolic champagne fizz nearly overwhelms candi-sugared yeast zest and honeyed butterscotch modesty of middling pale ale. White peppered hops spice up lemony clementine-pear-peach tang and musty horse-blanket reminder. Wavered banana-clove clip and bitter orange rind snip need deeper penetration.

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.

After battling difficult corkscrew, reddish-browned bottle-fermented malt-sweetened ale resonates with floral yeast creaminess, peat malt earthiness, and lingered butterscotch sweetness. Roasted coffee, raisin, and cider illusions strike mid-palate before doughy bottom and cork-like finish secure ideality.

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.

Enticing bronze-bodied Belgian-styled dubbel integrates chewy prune-spewn rum raisin thrust with dank candi-sugared yeast sinew and creamy cocoa clasp. Buttery Chardonnay, burgundy, and bourbon notes recede as cresting white grape souring amplifies nutmeg spicing and cherry puree slumber.

Introduced in 2003 and renamed ‘dubbel’ thereafter, 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.

Luxurious dry burgundy-like Belgian dubbel pleats spicy citric sweetness with dry earthen dankness, securing tofutti dessert profile. Sweet orange peel zest coats advertised licorice root and cumin herbage. Sugar plum, bruised banana, coriander, fig, date, anise, and ginger illusions pep up medicinal candied cherry finish of beige-headed red-wined elixir. Suitably fruity, moderately creamy, and always elegant. Barleywine fanatics will be pleased. On tap, sharper hop spritz envelops mustier dried fruited affluence.

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.