JoeMcPhee (9427) - Toronto, ON, Ontario, CANADA - MAR 19, 2009
Tap at the brewpub. Deep hazy orange-gold beer. Creamy white head. Aroma is quite bready and malty. Very nice crackery maltiness. Quite clean with a bit of yeasty crackery maltiness. Lightly spicy hoppiness. Nice fresh bready crackery flavour. Great balance with a light peppery character on the back. Light herbal/leafy hoppiness with a peppery finish. They call this a dubbel, which it isn’t, but it’s a pretty solid altbier. fredandboboflo (1570) - Pittsburgh, Pennsylvania, USA - MAR 9, 2009
Tap at BF. Aroma of sweetish, orange fruits, toasted/baked malt. Flavor more of that malt with some leafy hops, particular at the finish. A bit sweet/cloying at times, but not in an overbearing way. Honestly had no idea what style it was as I drank it, but I guess I don’t feel so bad since others have said the same. All in all, not bad. LilBeerDoctor (3930) - Pittsburgh, Pennsylvania, USA - MAR 8, 2009
On tap at the brewpub. Pours a hazy light brown with a small head. Aroma of sweet malt. Flavor is quite sweet with some fruity notes and candi sugar. Ok to drink but not very exciting. I was surprised to find out that this was an Abbey Dubbel because I didn’t detect any yeasty notes nor any other flavors you typically get in dubbels. An ok beer.
6/4/7/4/13 (3.4/5) PilsnerPeter (3046) - Flushing, New York, USA - APR 7, 2008
Tap at the Brewpub: Brown pour with an amber hue, and a thin off-white head. Looks pretty muddy, and I like it! Toasty aroma with some mild brown sugar qualities. It has that nice, dense, creamy body that Black Forest’s beers generally have. The flavor shows some dark malt sweetness, caramel-like, but doesn’t seem Belgian. I think it’s the yeast he used. Stuff seems more like a Scotch Ale. Has a mild roast and an earthy touch. The Belgian candi-sugar isn’t apparent at all, but overall it’s pretty tasty; however it didn’t have much Belgian character. Chapel (468) - Levittown, New York, USA - MAR 31, 2008
Describing it as ’all mixed together’ is really the best way to describe it. Rather a cloudy ruby headless pour. General flavor of some light cherry and amber flavors, with a hop finish that seemed strangely out of place. It isn’t bad, it just feels awkwardly put together. However, I must say that of the 5 things on tap at the brewpub that day, I would choose this one hands down again.
Eyedrinkale (3214) - Astoria, New York, USA - JUL 31, 2007
Draft @ Black Forest. Nice dance between malt and hops here with a nice cherry flavor mixed in with the sweet caramels. Poor head retention though and although the flavors were all mixed up, it all comes back together. Nice job Joe. notalush (5878) - Denver, Colorado, USA - JUN 9, 2007
Tap at the brewpub - strange - it’s as if a doppelbock and a dubbel had a bastard child - the aroma is an interesting mix of sweet german malts and light belgian yeast and candi sugar notes - the flavor isn’t as sweet as the aroma suggests - some caramel and slight munich malt flavors, along with notes of cherries and a mild tartness on the back end - some raisin and brown sugar in the finish - fairly light and easy to drink, despite it’s strength - an interesting hybrid. hophead75 (2012) - Largo, Florida, USA - MAY 29, 2007
sampled at the brewpub, took a growler of this one. Deep reddish amber in color. Aroma is very malty, caramel, with fruit and sugar notes. Taste is again, pretty sweet (but not overly cloying) caramal, raisins, sugar, with not much hop presence in the finish. beastiefan2k (3981) - HdG (past: NYC, KS, Rain City), Maryland, USA - MAY 28, 2007
Billed as a German/Belgian Dubbel hybrid. Tap @ brewpub, served in tall mug. Color is amber-brown, a clear beer but dark enough to make clarity medium, half the glass is filled with light translucence. Aroma is pretty strong, dark fruits, sugary maltiness, and sweet candied apples. Taste is very clean, very sweet german maltiness - sticky sweet brownie flavor. Finishes very clean with almost no bitterness at all. A light thirst quenching beer but sweet enough to keep one interested.