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.
Kristin –
Prefer this one to the Pater. Good beer with a nice sour finish
Nick Bremner –
Another Van Eecke Abbaye beer. Dubbel comes from Watou in Belgium and is a monstrous 7.5%. A wonderful beer from a great brewery, I must visit Watou next time I travel.
John Sanders –
This beer pours a very dark brown with a tan head that stays around, lacing the glass very nicely.. The smell is very subdued – a little caramel, perhaps, but not a lot going on. The taste, however, is very forward – woody notes, slightly sour, reminiscent of a kriek, perhaps, and the finish is long, sour, fruity and dry. Very nice indeed.
Mark E –
Not to my taste. Unpleasant sour finish, Will not buy again.
Mark Charrington –
Pours a murky deep red brown with a fair off white head Aroma has dark fruit & caramel The taste is of toasted malts spices molasses and toffee apples The body weight of this seems to come close to a Triple very nice..
WJ –
Pours a deep red amber colour and smells fruity, very sweet but with a bitter after taste. Rather fizzy, a bit much so in fact.