“An amber Belgian-style Dubbel with an exuberant aroma of rum-soaked banana that gives way to brown sugar, caramel & spice. Brewed with lashings of Belgian dark candi syrup for an authentic complex taste. Serve at 8-10°C.”
Glassware: Trappist tulip.
Appearance: It pours an attractive copper red hue which dons a short beige cap. The head eventually peels off to a fine film but offers excellent lace work down the glass.
Aroma: Incredibly sweet but not cloying. Absolutely saturated in this thick, chewy caramel, toffee and butterscotch which blends with the ultra doughy and sticky raisin, date and rum notes really well. As it warms the estery characters come forward – sourdough, clove, banana etc. Undertones of plum jam, cocoa and stewed fruits. Oh my, absolutely superb!
Flavour: Good transition on to the palate. Tonnes of sticky sweetness – caramel, toffee, raisin, dates, all well supported by that doughy/bready malt. In come the subtle spices, earthy chocolate notes and stewed fruits before a big and well rounded finish with good length on the rear.
Mouthfeel: Velvety smooth (we can see where part of the name comes from). Full bodied, dense and chewy. Mild-moderate co2.
Overall: Magnificent! One of the best non-Belgian dubbels we’ve ever had the pleasure of drinking. Can not fault it.