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Description:
This double fermented belgian style ale derives its name from its secondary fermentation. The 1st fermentation uses generous amounts of imported english malts. (Marris Otter Pale Malt, Mutons Dark Crystal, Wheat, Munich, and Chocolate Malt.) The collective Malt profile contributes to a dark amber color, an obviously full body, and a smooth malty aroma. A subtle hope character comes from using just enough Czech Saaz and German Hallertau to bring the beer into balance. The distinctive sweet flavor and fruity aroma are developed thru both primary and secondary fermentation using a traditional belgian abbey yeast strain. After primary fermentation (about 2 weeks) we add a solution of Rock Candi to the fermentation vessel. This additional sugar instigates a secondary fermentation. This increase the alcohol content to 8.6% and further produces more of the fruity aroma derived from the yeast. This ale is not filtered and is moderately carbonated. Best served between 42 and 48 degrees.

Brewer: Sweetwater Brewing Company
Style: Abbey Dubbel
Alcohol Content: 8.6%
Seasonal: No