Bill Becker (2055) - Casper, Wyoming, USA - OCT 26, 2017 BMan1113VR (7930) - Los Angeles, California, USA - APR 27, 2012
3.5 AROMA 8/10 APPEARANCE 3/5 TASTE 6/10 PALATE 4/5 OVERALL 14/20
Bottle. Kind of on the imperial side of the Dubbel category. Pours with a very clear mahogany to very deep bronze hue, clear with reddish highlights, medium to slightly smaller head for the style. Off-white head doesn’t last fully. Some alcohol/viscous legs rise above any lace and bat it down slightly.
Strong and complex aroma balancing malt and yeast. A plethora of dark fruits, plums, cherries, dates, raisins. Some pear, very light isoamyl acetate as well. Persimmon. Some nutty and light chocolate (fudge notes), caramelized and brown sugars. Light tangyness and low phenol. A bit of a floral, earthy presence that might be a bit of hop.
Flavors show the alcohol. Warm, malty. A bit of an odd/too apparent nutty/toasty/earthy/lightly tannic character going on (at first, but it seems to fade (or get overrun by alcohol) as it warms). Big dried fruit character, dates, figs, raisins, persimmon. Lightly rummy and vinous, some floral notes. Malt character once warm is rich in a toasted malt way. Light musty quality from the yeast to go with the dark fruit esters. Very slight phenol presence. Medium sweetness through to the finish which is dry. Slight mineral character felt on the tongue in the finish. Lightly leathery. Some balancing bitterness and alcohol last through the aftertaste.
Big and warming! Fuller body with medium-high carbonation. Pretty dry on the finish which is nice.
Overall a pretty good interpretation of the style. In California fashion, this is a big version of the style with slightly more hop character than I am use to in the style. Still tasty. One problem I seem to find with American made dubbels are that they finish way too sweet. This one thankfully follows a more traditional model with dryness.
From Aug 2007
Another brew that I got in trade with Wasatch. Thanks, John!
Pours from waxed 22oz bottle a clear deep amber with a good head of foam that shrinks to a fine layer and it has some good lacing.
The smell has strong notes of caramel malt along with some dark fruit and alcohol.
The taste has the caramel malt in big abundance ie it's up in your face. After another sip or 2, the fruit gets more assertive with plum and fig and I get some chocolate as well.(not what I would expect from an Abbey Dubbel) Swishing the brew in my mouth, there's also a touch of sourness and I'd have to say, it's a pretty good tasting interpretation of a Belgian Dubbel at this point, but it *could* use a bit of tweaking. A few more sips in and the alcohol becomes more noticeable but it's not intusive, just warms my tummy a bit. It finishes on the semi sweet side and the aftertaste is on the short lived side. Not a bad brew but when I think of other Dubbels that I've tried and enjoyed, this one misses the mark for the style by a fair bit. I think it's the lack of spiciness.
Hopmaestro (1858) - Örebro, SWEDEN - NOV 30, 2016
Aroma is malty and light spicey with darker fruits. Taste is somewhat malty, light burnt sugars and chocolate. Light yeast spicey and sweet finish.
Samuel214 (1626) - Örebro, SWEDEN - OCT 29, 2016
Flaska från SB, provning med ölsällskapet. Ca 2 år gammal. Mörkbrun/kastanjebrun med krämbeiget skum. Söt doft med mängder av torkad frukt, muscovadosocker, lite kastanj, kola och längre bak en gnutta apelsinskal. Mediumkropp. Stor sötma även i smaken med muscovadosocker, torkad frukt, bränt socker. Lite värmande alkohol och beska och en väldigt lätt rökig ton. fuzzcro (295) - Illinois, USA - JUL 31, 2016
Rating this off the cuff. Mobile app neglected to record online so I lost my original rating. OminouSC2 (1008) - Mora, SWEDEN - JUL 4, 2016
Sweet. But I guess that’s how it should be with an Abbey Dubbel. Brown sugar, syrup, with some spices as well. A really good beer!
fakebeersnob (325) - Salt Lake City, Utah, USA - APR 3, 2016
Pours dark brow/cola with a head that quickly disappears. Smells of brown sugar. Tastes sweet, slight raisin or prune hidden beneath,. Yeast, but not as strong as some Abbey-style ales. Alcohol is hidden by the sweetness, A bit of a burnt malt/coffee finish.
This is rated high, but I prefer a Westmalle, Rochefort or a Chimay to this. Niko100 (3014) - Chicago, New York, USA - SEP 16, 2015
Murky brown color; Medium slightly creamy body; Aroma of sweet malt, yeast, caramel/molasses, & dark fruit; Flavor of sweet malt, yeast, caramel/syrup, dark fruit, and some spice; Nicely balanced. On the sweet side but solid. UXO (1896) - CANADA - JUL 29, 2015
Appearance: clear deep amber with a short, short-lived light tan head and no lacing. (3/5) Aroma: brown sugar, dark fruit, cola, mild coffee and chocolate. (7/10) Taste: moderate sweet, very mild bitter. (7/10) Palate: medium to full body, soft carbonation, mildly warming finish. (4/5)
A decent enough dubbel, but it feels a bit light for the style to me, even though the carbonation tends to the soft. There’s a little hop bitterness coming through, and even just the faintest hint of sourness, that isn’t indicated by standard guidelines. Not so much an “abbey dubbel,” perhaps, as an “American dubbel”? (14/20) rosenbergh (12033) - Tampere, FINLAND - MAY 17, 2015
Draught at the Anderson Valley Taproom, Boonville, CA. Rated on May 8th.troyc (2869) - Illinois, USA - FEB 26, 2015
Clear reddish brown colour with a tiny tan head.
Sweet dried fruits, brown sugar, mild yeast, sweet malt and mild hoppy notes in the aroma.
The flavour is brown sugar, sweetness, dark fruits, yeast, hoppy bitterness, alcohol and dark malt. Strong.
[Tap] Clear and light brown in color with a pillowy head on top. Sweet breads, dark fruit and molasses in the nose. Flavors of brown sugar, bread, caramel, candied plums, sticky malts and mild alcohol. Not much bitterness at all. Very sweet and a little syrupy. Tasting notes from 9/2014.