The Belgian “Dubbel” was actually just a description used for commercial purposes by Trappist breweries in Belgium. Once upon a time a dubbel or double from different breweries could vary from blonde to brown and have a wide array of bitterness and alcohol. Over time it seemed to be known that a dubbel would refer to a stronger amber to brown ale with a mild bitterness and a focus on caramel malts or candi rock sugar brewed with a Belgian Ale yeast strain.
A rusty copper with a rocky white head. The aromas are full of plums, raisins, light banana, melon, and spicy peppery notes from the yeast. The body is full with lots of complex flavours and nuances. There are hints of plum, dates, figs, some clove and spice. Complex but not complicated. A nice candy sweetness that finishes semi-dry.
Chalice / snifter / tulip
Old cheddar, caramelized onions, maple bacon
Malts: Pilsner, Abbey Malt, Carabelge, Munich I
Hops: Saaz, Styrian Goldings
Yeast: Belgian Ale
Other: Belgian Dark Rock Candi Sugar