Saturday, March 7, 2009

Belgian 'duo' on tap Saturday 3/7/09

Some of you have been waiting a while for the Tripel to come back and I'm happy to say that it is! Drunk Monk Abbey Dubbel is on as well. This brew is a bit different from the last Dubbel we brewed, and in my humble opinion...right on the money! Here is the 'sell sheet' for the Dubbel.

Our Abbey Dubbel makes it's return well over a year since the last batch. The 2009 version is lighter in color appearing a clear brown with slight reddish hues, is stronger at about 9.8%ABV and has a wonderful clean but distinctively Belgian flavor profile.

Kin to the Trifecta Tripel the Abbey Dubbel is brewed to with Belgian yeasts, fermented at a higher temperature than our other house ales. The benefit of the warmer fermentation temperature is that is creates more yeast derived flavors. The best way to describe these flavors is by the rather spicy aromas and flavors contained in this beer. We used a rather unique sugar in this beer known as Panusta which comes from the Philippines. It is a combination of Cane and Palm sugar which has been slightly caramelized and then packaged for use. Though it's contribution is not immediately apparent it's flavor has melded into the overall flavor profile well. The flavors best to describe the beer are notes of chocolate, mild malt, hints of cinnamon candy, faint banana and alcohol warmth. This is a great beer for any grilled beef, pork and poultry. Also with pasta and fish. A great sipping beer as well.

What makes it a Dubbel... In the Monastic brewing traditions of Belgium the brothers of Trappist Abbeys brewed beers for themselves called Singels or simples, the Dubbels were brewed for customers outside the Abbey walls and Tripels were brewed for special occasions. Our Dubbel and Tripel are brewed to emulate those brewed by the Westmalle Abbey near Antwerp, Belgium.


Brewmaster Todd

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