Belgian Dubbel

A deep reddish, moderately strong, malty, complex Belgian ale.

Complex, rich malty sweetness; malt may have hints of chocolate, caramel and/or toast. Moderate fruity esters (usually including raisins and plums, sometimes also dried cherries). Esters sometimes include banana or apple. Spicy phenols and higher alcohols are common (may include light clove and spice, peppery, rose-like and/or perfumy notes). Spicy qualities can be moderate to very low. Alcohol, if present, is soft and never hot or solventy. A small number of examples may include a low noble hop aroma, but hops are usually absent. Rich, complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. Complex malt, ester, alcohol and phenol interplay (raisiny flavors are common; dried fruit flavors are welcome; clove-like spiciness is optional). Balance is always toward the malt. Medium-low bitterness that doesn’t persist into the finish. Low noble hop flavor is optional and not usually present. No diacetyl. Should not be as malty as a bock and should not have crystal malt-type sweetness. No spices.

WOW! That’s quite a description!

Commercial Examples:

Clarens Brewery apparently brews this on occasion.

What The Beersluts have to say:

Sorry buddies, we haven’t done a proper taste test on these beers yet!! IF YOU SEE ONE, LET US KNOW!

I CAN’T WAIT TO TASTE THIS!!!!

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