Brouwerij Corsendonk
Brewed at Brasserie Du Bocq

Style: Abbey Dubbel
Turnhout, Belgium


on tap

Broad Distribution

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RATINGS: 1717   WEIGHTED AVG: 3.66/5   EST. CALORIES: 225   ABV: 7.5%
Bottle conditioned.
Marketed as Corsendonk Abbey Brown Ale in North America.
Launched 1982 by Jef Keersmaekers as Pater Noster. Brewed by Brasserie Du Bocq since launch.
Ingredients: Caramel, Pilsen and Munich barley malts, and Saaz, Kent and Hallertau hops
Brewed with roasted malt, hence its deep dark reddish colour. It is a mellow, dark, top-fermented beer, refermented and matured in the bottle to obtain a lively, bubbly beer with a rich head

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GreatLibations (1854) - Last Supper, Arizona, USA - JAN 26, 2006
UPDATED: MAR 10, 2007 Pours a dark, cakebread brown w/ a full semi creamy froth that fades to a creamy clump surrounded by lathered lace. Aroma of dusty granite and dry, desiccated fruit. Medium nectar w/ ample reidual effers. A dry malty brew w/ nuances of coffee bean, leather, slight cocoa, and tastelss fruit. The fnish is bittered w/ citrus rind.

GG (2332) - NorCal, California, USA - JAN 25, 2006
While I have to admit that the reviews for this beer is overwhelming positive, my experience was less that expected. A very rich color, and probably one of the best looking Brown Ale’s I’ve ever seen with a deep, brown leather look that makes the taste buds rage. Unfortunately for me, the look far surpassed the taste, because it was a rather ordinary experience. Given the high price for this, I doubt I’ll be plunking down more cash for another mediocre experience.

Quixote18 (236) - Johnson City, Tennessee, USA - JAN 24, 2006
Aroma is light and spicy initially, then opens up a little to the sweetness of raisins. Fizzy tan profuse head nestles back into a cloudy light brown body. Flavor was slightly fruity and citrusy with a little clove. Medium bodied and fairly carbonated. this one is more subdued than some other Dubbels I’ve had.

frankenkitty (2012) - Oak Lawn, Illinois, USA - JAN 23, 2006
750ml bottle pours a murky, dirtyish, purply/brown beer with true copper highlights. A souffle of a head is khaki and slow-settling. Musty caramel aroma with a woodpile of woodsiness... green and dry. Light alcohol and leafy greens. Flavor is rather mediocre and stale, sweet, sour and bitter at once with a dirty, sour finish.

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puzzl (3260) - New York, New York, USA - JAN 19, 2006
Popped cork reached the 20ft ceiling with ease. Medium cloudy brown on the pour with a huge, typically Van Steenberge head. Nutty, malty aroma, with a touch of spice, rich a deliciously dubbel, with plum, flowers. Taste initially was fairly spicy and robust but got much fruitier and unbalanced as it warmed. Still, very pleasing, creamy with a touch of fizz in the mouth. Very pleasant to drink.

FistFullOfCats (163) - Raleigh, North Carolina, USA - JAN 15, 2006
UPDATED: JUN 27, 2006 Pours an opaque coffee brown with a big ol’ creamy tan head. Aromas were faint, getting some strawberry, floral bouquet, alcohol. Flavor felt heavy with alcohol until it warmed, then was nearly non-existent. Raisins, orchard fruits (pears and sweet apples), and malt dominate the flavor. Finished surprisingly clean. Man, this is real good after it warms a bit. My fiance’s favorite beer.

sammy3D (141) - Lawrenceville, Georgia, USA - JAN 11, 2006
Rum and raisins with a hint of smoky malts on the nose. Pours a dark brown with a nice cream head that laces the glass. Flavor is spicy on the tongue with a buttery rum-like body and a fuity malt finish. I also get notes of coconut and a nuttiness like roasted almonds. Dry with a medium body and plenty of fizz. A well crafted and balanced dubbel.

gearbike (512) - West Bloomfield, Michigan, USA - JAN 8, 2006
Big fluffy head errupted out of the bottle after opening on one of the 12 oz bottles. Very malty with a delicous balance of choclate, roasted something and fruit flavor. No hint of the usual alcohol found in most dubbels.

wilkie (1208) - Raleigh, North Carolina, USA - JAN 7, 2006
Bottle. Amber brown, medium, frothy, beige head. Aroma is spicy, yeasty. Flavor is very spicy, coriander/ginger, and slight yeast with a bit of fruit. Not as yeasty as I would imagine. Very bubbly mouth feel.

JoshuaB (476) - Detroit, Michigan, USA - JAN 6, 2006
Pours a reddish brown, near mahogany. Off white foamy head. Somewhat cloudy. Smells of yeast, apples, brown sugar, raisins, and a tad of EtOH. Begins with a very dry woody apple flavor. Molasses and raisins come into the mix near the middle, although still very dry. Finishes on a dry yeasty note, thinning out somewhat significantly near the end. This could be a perfect beer if it had some more malts to sweeten it up to the tenth degree and add to the semi light body. A bit too much carbonation as well. Wait a minute, this stuff is really dry! Wheres my malt? Still somewhat of an enjoyable experience.

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