10-ounce draught goblet at the brewpub, early October 2006. Thinnish but lasting tan-taupe head atop the smoky amber body with strong lacing....fruity aroma, figs and caramelized bananas, dark and rich with faint hints of orangepeel showing up near the end....thick caramel malts, moderate yeasty-bready feel on the tongue, quite sweet at first but turning significantly sour/bitter towards the finish, alcohol fairly apparent for it’s size but not really obtrusive....fine bitter herbal notes help to improve interest, and a long tarry/ashy finish ensures that this is an interesting if not exactly "to style" rendition....not sure this brewery can do much of anything wrong, certainly even their misfires are interesting. Don’t know what category this falls into, really, but I like it just fine whatever it is.

Yeast is present but does not dominate the flavor. Malts, spices and alcohol flavors blend with with yeast. Hops of course take a back seat to all in this Abbey Dubbel.

tap at brewpub-slight banana peal aroma. nice deep amber appearance-cloudy. Some notes of potato skins in the flavors-kinda wierd for a dubbel.

Beautiful dark amber with a full, white head. Excellent lacing. Yeasty, clove aroma is rather light. Yeast dominates the flavor that finishes dry and grainy (rye). Alcoholic aftertaste is somewhat medicinal.