“The aroma of the brown Val-Dieu is more pronounced, with a coffee/mocha character. The mocha taste will gradually disappear to give way to a roasted malt taste that is neither too neutral nor too strong. It is very lightly spiced, reminding us that it is above all a beer to be tasted. Cellared or at room temperature, it is suitable for all circumstances.”

Glassware: Trappist Goblet.

Appearance: Classic Dubbel pour here – kinda muddy light brown with a short tan head which gradually peels off. It laced really well considering the lack of retention.

Aroma: Smells amazing. Strong candi sugars upfront with yeast-driven esters i.e banana runts, clove, dark fruits and bubblegum in support. Truck loads of caramel/toffee, mocha, cocoa powder and burnt brown sugar for added depth and complexity. Not like it really needs it though! Becomes almost cake-like once it starts to warm up. Man the progression on it is next level.

Flavour: Dead set spot on. There’s this beautiful roasted quality all the way through it which is delicious. Tasting the sweet candi sugars and fruity esters initially then the mocha, cocoa powder and toffee midway. Somewhat of a nutty accent floating around as well. Burnt brown sugar, clove, carob and blood plum finish off this absolutely delectable Dubbel. Excellent length on it too.

Mouthfeel: Quite full and creamy. Pretty chewy. It has the typically lifted Co2 and an extremely well buried 8% ABV.

Overall: The Tripel got a massive tick from us and so does this Dubbel. Perfectly balanced and full flavoured. These guys really know what they’re doing.