This seasonal Belgian Dubbel presents a complex autumn profile, transitioning from a deep mahogany hue with ruby highlights to a rich, malt-forward experience. Prolonged cold conditioning for four months refines the palate, integrating the 8% ABV into a smooth, warming sensation. The sensory journey is defined by a nuanced interplay of caramelized sugars and dark fruit esters—think raisins and plums—complemented by atypical yet subtle roasted coffee and toasted malt undertones derived from its unique grist. Fermentation by a traditional Belgian yeast strain contributes essential peppery spice and earthy depth, culminating in a characteristically dry finish despite the beer’s initial richness.
Appearance.Dark brown with brilliant ruby depths (15–17 SRM). Crystalline clarity with a large, dense, and persistent beige head that leaves moderate lacing.
Aroma.Moderate to high intensity. Dominant rich malty aroma of caramelized sugar and toasted bread, uniquely accented by light roasted coffee and cocoa notes. Distinctive dark fruit esters of plum and raisin are present, alongside moderate peppery phenols and a soft, perfumy alcohol presence.
Taste.Initial malty richness featuring flavors of toasted bread crust and burnt sugar, balanced by a delicate roasted edge reminiscent of mild coffee. Dark fruit complexity and spicy yeast phenols provide depth. Hop bitterness is medium-low, ensuring the malt remains the focal point. The finish is moderately dry with a lingering malty-spiced aftertaste.
Mouthfeel.Medium-full body with a smooth, slightly creamy texture. Medium-high carbonation provides a lively mouthfeel that cuts through the malt. A noticeable but well-integrated alcohol warmth reflects its higher-than-average strength.
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