Abbey

Bottle: Poured a hazy red brown colored beer with a medium head with average retention. I noticed lots of sediment floating in my glass. Aroma is quite sweet with a nice malty tone underneath. At first, I was surprised with the sweetness of this beer, which hides some of the floral malt used in this beer. The end is quietly bitter but lack some roastiness. Something is missing here, not the best dubbel I had…

Mahogany color that an average sized head can be coaxed from with a good pour. Nice complex aroma of malt, dried fruit, and yeast. Full well rounded flavor. Not a bad Dubbel. Re-rate I dropped it a point each on palate for being thinner than some I’ve tried since and a point overall.

2003 bottle. Nice dark, earth brown color. Says its bottle conditioned, but I’m not seeing any sediment. I’ll take their word for it, but it was fairly clear. Aroma has a slight hint of vinegar. I liked that, light malt sweetness. Flavor is pretty stereotypical (but good) for a abbey dubbel. Medium body, earthiness and some light brown sugar. Some slight brown bread and that New Belgium yeast flavor. Touches of spice on the finish. This is a very delicate beer. Elegant and well-made. Thanks for the bottle, Mike (BBB63)

Clear copper/bronze coloured body with a medium-sized tan head. Aroma of bubble-gum, pit fruit, bananas, cloves and a light peppery essence. Medium-bodied; Mouth coating spiceyness of nutmeg, pepper and cloves. Aftertaste somewhat dry, but also very sweetened by the brown sugar/caramel presence. Overall, a nice beer-very good to try four months after getting back from the trip! A good beer to try in comparision to Chimay (Rouge)! I bought this twelve ounce bottle from Total Beverage in Thornton (Denver), Colorado and sampled it on 23-December-2003.

Truly made a gorgeous pour- rich garnet, winelike red with a frothy, creamy light tan head. Potent candi sugar and vinous notes in the aroma. Highly carbonated mouthfeel, with dark fruits and candi sugar rounding out the flavor with bananas and spice.

(draught, FR) More red than brown; brown head, slim but reasonnably stable. Nose = bubblegum. Now I know what they mean by that term! Strange, sweet-sickly smell. Taste is bubblegum again. Sweet - full of fruity esters, banana-extract. Heavens! Medium-bodied. Aftertaste like some banana-based liqueur. Peter! You wouldn't get away with this in in old Belgium! (second tasting bottled) Reveals the same characteristics, only less outspoken. Apart from the bubblegum flavour, there's also a very outspoken earthy-mushroom taste. (third test - presumably draught) Special version for competition purposes? The bubblegum/banana is still very much there, but has had to yield the field to other and more different fruity esters. Still very aromatic, benzene-like, but with a lot more depth to it. Better, but it will never be my favourite.

Great Americanized version of a Belgian Ale. Very appealing amber color with a very thick beige head and good lacing. As a matter of fact I had some spillage that may have been the result of shipping (thanks PhillyBeer2112!). Nice spicy and fruity aroma. Nicely complex flavor consisting of bananas, alcohol, and some other fruits. This is definitely a worthy effort at the Belgian style from a stateside brewer!

Nut brown. Dry, bitter fruity and estery. A nice and complex succesful attempt to make a Belgian style double dark

Now I see why this brewery is so popular. This is an amazing and authentic abbey dubbel. Fruity and estery aroma and flavor: soft fruits, like pear and banana. Cloudy brown color with medium carbonation and head. Crisp, slightly acidic hints give it a slightly sharp mouthfeel. Slight rummy alcohol warmth in the finish.