“Belgian dubbel style ale aged in wine barrels for 25 months with Pediococcus souring bacteria and a Brettanomyces yeast strain that produces cherry, smoky and spicy flavors. Following barrel aging, we racked the beer onto fresh Queen Garnet plums. A rich malty beer with complex dark fruit notes derived from the specialty malts, yeast driven esters and the Queen Garnet plums’ signature dark purple flesh.”

Glassware: Trappist goblet.

Appearance: Somewhere between dark purple and brown with a very quickly fading head. It settles at the rim with next to no lacing as we go.

Aroma: Very impressed by the first couple of whiffs. It has traits of both a Flemish Red and Kriek which only emphasize the quality of it further. It’s interesting we’re actually getting more cherry than plum. The soft woody notes and tannic red wine from the barrels fill it out beautifully. Chocolate, dark fruits and delicate smoky undertones are a mere feather in the cap.

Flavour: One thing we forgot to mention on the aroma was the distinct bretty sourness which brings all the wonderful funky/horsey, barnyard and cheese cave goodness. They’ve blended it impeccably well with the sweet yet tart cherry, plum, oak and red wine tannins and even well enough that it carries all the way into the finish which lingers with red wine vinegar, fruit and musty funk.

Mouthfeel: Fairly smooth then sharp and acidic in the swallow. Medium body. The 8% ABV is very well concealed.

Overall: We must say there’s not a whole lot of “Belgian Dubbel” here. We get more of a lovechild between Kriek, Flanders Red and Oud Bruin. Alas, it’s a very fine offering. Big ups SL!