Tap at Clybourn. Thin brown color. Scents of chocolate, lightly roasted malt, mild fruit and dry spices. Flavors. of mild dark chocolate, lightly caramelized malts and some muted spices. A dubbel with a bit more depth then the average american attempt. Perhaps a bit this in feel compared to some others, but a solid brew.

Tap at Clybourne, Let it warm! Beautiful ruby hue with caramel highlights, minimal head but some oily tears. The aroma has notes of cherry, apricot, plum, some brown sugar and candi sugar, touch of barnyard and spice. The taste starts with nice balance of sweet and sour fruits. A bit vinous and had sublime notes of salty character. Some cardamom and pepper detected. Subdued bitters and woodiness upon the aftertaste. The feel is crisp and has a tart twang for refreshment. I dig this and found some deeper complexity once it warmed. I would have it again.

Draught. At Siebel Brewer’s Academy (Goose Island Brewpub, Chicago - Clybourn) Belgian tasting May 24 2007. Dark, nearly murky brown with a smallish, almost greenish creamy head huddled at the edge of the glass. Deep roast malt arom with herbal hops, vanilla and soft spices, mild yeast and fruit as well, very subtle, promises complexity. Tasted of carbonized malt, fairly strong herbal hops, lost of yeast and a surprising alcohol presence - long burnt finish and aftertaste. Thick and sugary body, bitterness from the carbonization and quite a lot of alcohol (seemed more like 10%) - excellent, perhaps a tad over-roasted.

Murky red color with a thin head. Very slight malt aroma. Quite syrupy taste and mouthfeel. A little more malt, but not as much as one would expect. Kind of a watery finish. Disappointing.