Anderson Valley Brother Davids Double

Brewed by Anderson Valley Brewing Company
Style: Abbey Dubbel
Boonville, California USA

A- Pours a dark brown/amber hue that is surprisingly clear with a small, creamy off-white head that is mostly diminishing, minimal lacing S- Nose is of dark fruit (plum, raisins), caramel malts, and sugary sweetness, soft alcohol tones and slight tones of toast/bread T- Initial taste is of complex, malty caramel sweetness, some bitterness in the middle that quickly dissipates, finish is dry with Belgian sugar throughout M- Smooth, full-bodied ale, overly carbonated and watery for this genre D- An easy-drinking Dubbel that is impressive for an American brewery, not particularly complex but solid enough

Bottle. Pours a mahogany brown body with a tan rich head. Sweet alcoholic fruit, orange, apple, and pears. Lightly spiced with cinnamon and clove. Full bodied with vinous and woody accents. good stuff.

Brown bottle, 1 pint 6 ounces, savoured on January 30 2009; eye: brown-red with caramel reflections, hazy, good effervescence, champagne-style tan head that turns into a nice sheet, slight lacing; nose: Belgian yeast, caramel malt, slight sourness, light fruity; mouth: malt, bizarre sour fruity, spices, light alcohol, yeast, finale in malt with a good presence of that strange fruity, medium body, rather carbonated, foamy texture, lightly sweet, slightly bitter; overall: fine FRANÇAIS Bouteille brune, 1 pinte 6 onces, savourée le 30 janvier 2009; œil : brune-rouge avec des reflets caramel, voilée, bonne effervescence, mousse fauve style champagne qui se transforme en une bonne couverture, légère dentelle; nez : levure belge, malt caramel, très léger aigre, léger fruité; bouche : malt, curieux fruitée aigre, épices, léger alcool, levure, finale en malt avec une bonne présence fruitée, corps moyen, plutôt carbonatée, texture mousseuse, légèrement sucrée, très légèrement amère; en résumé : bien

Tasted 1/11/09. 22oz bomber. Filtered with a dark ruby hue. Ring of cream colored head. Estery aromas with candy yeast notes. Medium bodied and sweet. Moderate bready caramel malts. Perfumy and floral yeast character. Sticky with berry notes. Touch peppery and mildly chalky. It’s good.

Dark brown color with a very small off-white head. Dark fruits dominate the aroma. Flavor is more dark fruits, caramel, and yeast. Slightly metallic. Medium on the palate.

Pours hazy brown with almost no head. Aroma is a nice blend of caramel, dark fruit, raisin and an alcohol bite. Flavor is sweet and biscuity. Alcohol is evident, but is balanced out nicely with roast and sweetness. Finish is bone dry. Palate is full with a fluffy feel. Surprisingly tastey.

Pours a murky brown with a minimal head. Aroma is very nice- malt, caramel, tangy plum and raisin. Flavor isn’t complex, but quite tasty- lotttts of dark fruit, and the caramel sticks as well. Solid palate, really a solid abbey double.

Deep dark brown in colour with strong crimson highlights and a light tan head. Aroma of nuts, spices, fresh hops, a light smoke and a strong caramel scent. Medium-bodied; Odd raisiny sweetness up front with tons of malt & spices noticeable. Aftertaste bittering, but some pit fruit tastes linger long. Overall, a darker and spicier double compared to the norm, but nuts make for more of a brown taste. Good to try! I sampled this 65 cL bottle purchased from Chevy Chase Wine & Liquors in Washington, D.C. on 21-June-2005 at Jon(R888710)’s.