Abbey Dubbel
Southampton Publick House in Southampton, New York, United States 🇺🇸
Belgian Style - Dubbel Regular Out of Production|
Score
6.94
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Appearance - 6 | Aroma - 6 | Flavor - 5 | Texture - 6 | Overall - 5.5
@Pilsner Petes East Coast Gathering-growler–pours an off white head and amber color. Aroma is medium malt, some yeast. Taste is medium malt, some yeast/herbal. Lacked some malt and sweet. Thanks Beerbill for sharing.
Appearance - 8 | Aroma - 7 | Flavor - 7 | Texture - 6 | Overall - 7
Growler shared by Beerbill, thanks Bill, @ PilsnerPeter’s gathering. It has a glowing brown (yes it is possible) color with a thick head that never fades. Aroma is vegetal yet grainy. Its like the good buckwheat (ala their Abt) but with a weird bland yam or other root veg. Taste has less veg and more graininess but mainly its just watery black bread. It needs a little work.
Appearance - 8 | Aroma - 8 | Flavor - 8 | Texture - 8 | Overall - 8
Tap at the brewpub - these guys really make some of the most flavorful and authentic belgians in the US, and this is no exception - warm, spicy, yeasty aroma, with hints of clove and brown sugar - clove dominates the flavor as well, but doesn’t overpower the gingerbread/cookie character - some dry cocoa manifests itself, along with some dark fruit and some vinous qualities - another great beer from these guys.
Clarkvv (16523) reviewed Abbey Dubbel from Southampton Publick House 19 years ago
Appearance - 8 | Aroma - 8 | Flavor - 8 | Texture - 8 | Overall - 7.5
3 draught pints at the brewery on 4/28 plus part of a growler on 4/30.
Low filtration produces a very large head (in the growler sample, though the shaker the pints were served in had a smaller, less well retained head). Head is beige-to-light-tan, foamy and produces minor lacing. The body is a maroon-purple, with magenta tinges in the light and dark, graham cracker overtones. Moderate clarity.
All the beers at the Publick House are served EXTREMELY cold, but fortunately, while hand-bottling the growler, and letting the multiple pints warm, I was introduced to the vibrant-when-warm nose. Definite phenols (black pepper and very minor clove) play about with almond-vanilla notes and very dry, poigant currant and blackberry notes, creating a very dry, lean overall aroma. However, the fairly high degree of attenuation does not prevent the lightly bready malt residues from producing a sticky, sweet, almost candy-like nose that wraps about around the nostrils. Very understated though, other than the berry skins, with the toasty/near-roasty notes that are quite true to style. Some light banana-weizen-like esters are hinted at on the end. With extended breathing and warming, a rather sweet note of what I can best describe as vinousness-meets-cola, really takes over and is intensely sniffable, balancing the dry phenols and lean malts.
Sweet prune and mild chocolate notes open up the flavor, quickly drying, with light bready malts, hints of toastiness and minimal black pepper phenols. Yeast adds a spicy overtone to the flavor that lingers. Little to no hop apparency, maybe some minor noble hop spiciness. Banana liqueur notes emerge slightly, but are swallowed up in to a cola and berry skin dryness. Dry caramel, attenuated, but still flavorful never lets things get too dry, but this is still a tasteful, correctly attenuated example. Light raisin-like sweetness perfectly matched to graham cracker dryness and spicy, but quickly disappearing phenols on the finish. Carbonation, while forced on draught, is light, and the texture lightly chewy at points, and otherwise lean and smooth. No alcohol noted in aroma or flavor.
Very to-style, I don’t see this as "more of a Dark Belgian Strong" at all. Weizen/trappist yeast biproducts, light phenols, low noble hop notes and hints of toast/roast, with raisin/prune and toffee. What more do you want from a dubbel? Phil knows his shit.