This Belgian Dubbel offers a sophisticated sensory experience defined by its use of traditional Belgian dark candi syrup and European-derived yeast. The aroma is a sweet tapestry of banana bread, cotton candy, and rich treacle. On the palate, a full-bodied maltiness reveals complex layers of toasted walnut and dark fruit, perfectly offset by the caramelized sugar notes provided by the syrup. Mildly spicy and earthy hops provide a necessary structural balance, preventing the sweetness from becoming cloying. It concludes with a long, crisp finish that belies its 7.4% strength, making for a remarkably harmonious monastic-style ale.
Appearance.Dark amber to copper in color with an attractive reddish depth; generally clear clarity with a large, dense, and long-lasting creamy off-white head.
Aroma.Moderate to moderately strong intensity of rich caramelized sugar and treacle; enticing yeast-driven esters of banana bread and cotton candy are complemented by low spicy, peppery phenols and a mild earthy hop character.
Taste.Initial malty-rich impression of toasted walnut and caramelized sugar; complex dark fruit esters like raisin and plum are evident. Bitterness is medium-low but provides a clean balance to the candi syrup sweetness. Finishes moderately dry and long with a crisp, complex aftertaste of yeast-derived spice.
Mouthfeel.Medium-full body with a smooth, creamy texture; moderate-high carbonation helps provide a crisp finish. A light, well-integrated alcohol warmth is present but never hot.
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