The Session #2: Dubbels

So, the declared topic for Session #2 is: Dubbels.

Well, that’s great. I’m not a big fan of most Belgian styles. Yes, yes, I know, there is a huge variety of Belgian styles. How is it possible that I could be a professed beer enthusiast and not care for such a large part of the beer universe? I don’t know. I do know that I prefer English styles. Further, I try to drink beer offered up by local craft brewers and, by and large, they don’t brew Belgian styles.

However, I’m willing to try anything once. So, too, I will give a Dubbel a try. Heck, I may even have had one once or twice. I mean, when the guys and I get together every October there are always so many beers shared that it’s hard to keep track.

Well, if I’m going to have one of these I should get to know it a little bit better. Wikipedia says:

The Belgian Dubbel is a Belgian Style ale with a characteristic brown color. The name ‘dubbel’ comes from the amount of malt used in the recipe: the brewer typically uses twice as much malt in the brew kettle as would be needed for a ‘regular’ brew.

Beer Advocate says:

The Belgian Dubbel is a rich malty beer with some spicy / phenolic and mild alcoholic characteristics. Not as much fruitiness than [sic] the Belgian Strong Dark Ale but some dark fruit aromas and flavors may be present. Mild hop bitterness with no lingering hop flavors. It may show traits of a steely caramel flavor from the use of crystal malt or dark candy sugar. Look for a medium to full body with an expressive carbonation.

The Brewers Association Beer Style Guidelines say:

This medium- to full-bodied, dark amber to brown-colored ale has a malty sweetness and nutty, chocolate-like, and roast malt aroma. Flavor and aroma may also have a raisin-like cocoa character. A faint hop aroma is acceptable. Dubbels are also characterized by low bitterness and no hop flavor. Very small quantities of diacetyl are acceptable. Yeast-generated fruity esters (especially banana) are appropriate at low levels. Head retention is dense and mousse like. Chill haze is acceptable at low serving temperatures.

Okay, I have an idea of what to expect. As a self-described hop-head it seems like the opposite of what I would usually have. So, I head on up to my favorite retailer and see what they have to offer. Not many. I see a couple in 750ml bottles. Not knowing if I’m going to enjoy it I skip over those larger bottles. Then I notice that they have Westmalle Dubbel, one of the “originals”, in a 330ml (11.2 fl. oz.) bottle. Score!

Here’s how the monks of the Westmalle Abbey describe their beer:

Westmalle Dubbel is a dark, reddish brown Trappist beer with secondary fermentation in the bottle (7% alcohol). The cream coloured head smells of special malt and leaves a nice lace pattern behind in the glass. The flavour is rich and complex, herby and fruity, with a fresh-bitter finale. It is a balanced quality beer with a soft feel in the mouth and a long, dry after taste.

Okay, okay. Enough with the reading. Sample it already, eh?

Darkish brown color. Big head. I get a fruity aroma from it, reminiscent of cherries. Not so much of the herb aroma, however. Rather malty, but I expected that, though not as heavy in the mouth as I expected. Dry finish, but not from hops.

Not something I could see myself drinking regularly, in no small part due to the price tag: $4.99 for 11 ounces. However, I could certainly see drinking this occasionally in lieu of dessert.

So, no convert here, but I have at least expanded my “beer horizons”, and that’s always worthwhile.

See also: Session #2 Recap