drdisque (886) - Illinois, USA - AUG 7, 2017
On tap at the brewpub. Flavor is rich slightly tart and juicy with earthy and nutty notes. Pours slightly ruddy brown. Very good Dubbel. crossovert (14006) - Chicago, Illinois, USA - JUL 21, 2013
Just a strong, smooth, drinkable dubbel that would be easy to down a 22 ozer of. NobleSquirrel (3439) - Chicago, Illinois, USA - JAN 14, 2011
Draft at Haymarket. Pours a very attractive, slightly hazed ruby tinged brown with an offwhite head. The nose is nice, notes of dark fruits, dates and a hint of cocoa are present. Some pleasant phenolic notes help to pull it together. This reinforces my opinion that Pete can really brew a good dubbel and he has created a range within the style. On taste, it is actually quite dry. Nice toasty notes, more cocoa. Some light date notes again, though surprisingly doesn’t have the deep dark fruits I’d expect from this yeast and the dark candi sugar. Still, this is a very solid beer. Super enjoyable and quite dangerous. hombrepalo (1972) - Chicago, Illinois, USA - JAN 17, 2011
4oz sample at the brewpub. Also a great brew. Pours a slightly cloudy, just shy of clear deep amber, thick-set beige foam atop. Slightly muted but typically spicy Belgian nose, touch of plum and roasted chocolate. There’s a sweet-sour balance in the mouth, with some dark fruits and fig finish. Great job Pete. jmagnus87 (3302) - Rockford, Illinois, USA - MAY 11, 2014
Draft at haymarket. From notes. Belgian candi sugar and dried fruits. Another winner.
TheAlum (7164) - Aurora, Illinois, USA - JAN 14, 2011
Draft on tap at the brewpub (Chicago, IL). Pete’s first beers. Pours a nice brownish pour, lighter amber notes pervade, with a touch of pink glow, a decent offwhite head that dies to a nice film, clinging head. Aromas are sweet bananas, brown sugar, caramel, Belgian candi sugar and spicy yeast. Doughy bread moves into the brew, sweeter sugars take over. Initial is a bit dry and deadened, some apples and pears, brown sugar and toffee, touches of spice, vanilla. Some real nice cocoa comes into the fold, chocolate and brown sugar, touches of fruity esters, light spiciness. Touches of vanilla yeast, light dryness. Really nice flavors, deepness. Not your typical spicy sweetness. Tasty nbondi (250) - Chicago, Illinois, USA - FEB 21, 2011
Orangey-Amber with creamy white head. Nose of fresh baked bread, orange peel, and brown sugar. Thick velvety malt, full bodied, more fresh bread with some caramel. Nice clean finish. Very nice. Pawola22 (3262) - Woodridge, Illinois, USA - MAR 3, 2011
On tap at the brewpub. Pours a deep ruby-brown colored body with a thin, creamy, beige head that dissipates slowly and leaves a nice lacing. Aroma is sweeter caramels, bread, raisin, banana, toast, a light earthy spice, and some candi sugar. Flavor is sweeter and breadier caramels with some brown sugar and a good amount of raisiny plums. A nice, earthy and yeasty spice to balance with a touch of cocoa. Finishes dry with a moderate spicing and light earthy bitterness along with a solid malt sweetness and light, dark fruitiness. Fairly lengthy aftertaste following a medium, smooth body and softer, moderate carbonation. Overall, a solid dubbel. Well balanced with a nice malt and dark fruitiness along with a pleasant earthy and yeasty spicing.