In our brewing process for the 7.5° dubbel we use extra winter malt.
This increase in malt results in a higher alcohol content, so the yeast that feeds on the sugars in the malt is given a feast of greater proportions.
By adding sugar, also known as “Belgian candy,” we can increase the activity of the yeast, and the beer gets a second fermentation in the bottle, carbonating the beer in a natural way.This gives the beer a beautiful and large froth.
This fine Dubbel has a rich malt aroma of malt, yeast, dark fruit, & spice; flavors of sweet malt, yeast, caramel, dark fruit, raisins, and spice, with a faint touch of pleasant bitterness, and it fills up the gap between our 6° Pater and the 9° Prior.
(Allergens will be in Bold)
Water, Barley Malt, Yeast and Hops
Name and address
Leroy Diksmuidseweg 404, Boezinge, 8904, Belgium