Very dark brown opaque pour with a tan head. Smoky roast aroma with hints of chocolate, coffee, and clove. Some fruitiness as well. Smoky flavor with bitter roasted malt and coffee. This is an odd one.

12 oz bottle, pours dark as a stout. Aroma not like any Belgian style I’ve ever smelled. Smells of burnt coffee, and not much else. Taste of coffee also. Basically is a lighter-bodied coffee stout, not an abbey dubbel at all. Just OK.

Draft: Poured at the Trion Tavern, ridiculously dark brown/black with a medium-sized tan head. Not much of a nose on this, very faint hints of candied sugar, belgian yeast and sweet dark malts...now the flavor though is something to behold. Very rich and creamy palate, the taste consists of raisins, figs, candied sugar and sweet bready malts...the belgian yeast notes help to make it somewhat familiar to the style. Quite good.

Sampled at Blacklick tasting 10/2/08: Kind of an oddball here. Very dark pour characteristic of a dubbel, maybe a bit darker. Sticky caramel ring of head, even on plasic cup. Aroma is raisin and prunes. Little bit of alcohol in the nose. Creamy roasted maltiness with the underlying Belgian yeast we’re familiar with. Finishes with just a tinge of stale cardboard. Interesting, but not my style.

[Bottle] Pours a clear dark brown with a medium tan head. Aroma is lots of clove, a touch of wheat, and smells a little burnt and toasted like old coffee. Moderately thin mouthfeel. Toasted flavor comes through moderately strong, clove, coffee, and leaves with a dryish, moderately bitter finish. Seems a little more like a mild stout than the yeasty, fruity dubbels that I’m used to.