Belgian dubbels are one of the most universally renowned and revered of all beer styles. Exceedingly complex, yet profoundly drinkable, these monastic masterpieces stand testament to the timelessness of painstakingly crafted and conditioned ale. Here are a few classic examples to share with Dad.
Somewhat overshadowed by their iconic tripel, Westmalle’s dubbel is every bit as impressive. Pouring dark chestnut in color and crowned by a tall dense foam, it immediately captivates the senses with the rich fruity aroma of plums and dates. Bottle conditioning imbues this ale with soft and gentle champagne like carbonation, delivering a breathtaking mélange of dark fruit, sweet spices and toffee. Despite its strength and complexity, its remarkably dry finish makes this surprisingly drinkable.
Chimay Première is the original beer produced by the monks of Scourmont Abbey. This heavenly Belgian dubbel pours amber in color with volumes of mousse-like foam. Yeasty and aromatic, notes of sweet spice and apricot complement a vast array of flavors including fig, caramel and raisin. It’s slightly brighter and punchier than Westmalle, but given some time in the cellar it dries up a bit, displaying flavors reminiscent of oloroso sherry and tawny port.
A deal with the Devil, flying canoes, and Canadian lumberjacks – Maudite has it all! Like many of Unibroue’s hearty ales, big spicy yeast takes center stage here, complementing an aromatic nose brimming with dark fruits, cloves and coriander. A Canadian and secular offering, but one that’s right at home among the finest ales of Belgium.
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