Church Brew Belgian-Style Abbey Dubbel from Church Brew Works

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Brewed by Church Brew Works
Style: Abbey Dubbel
Pittsburgh, Pennsylvania USA

bottling
unknown

on tap
unknown

distribution
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Ratings Average Score Seasonal ABV Style Pctl Serve in
2 3.55/5.0 3.19/5.0 Special 6.2% 0 Trappist glass

Commercial Description:
Our next available specialty beer is the Belgian-style Abbey Dubbel. The Abbey monks, who still brew it today, first introduced the Abbey Dubbel style. It is a hearty brew, which was designed to sustain the monks during their forty day fast for lent. They did not allow themselves to eat any solid food, but they could drink beer. This unfiltered product still contains the yeast (which is a good source of B vitamins, and helps the beer improve with age). When the beer is brewed, a large amount of grain is used. The brewer collects the wort only from the first runnings. This wort has the highest sugar concentration. From this wort comes the Dubbel (Belgian for double). After the first runnings have been collected, the second runnings (the less concentrated wort) are then collected for the production of a Simple or Small beer. Our Abbey Dubbel, though not brewed in an Abbey, was brewed in a former Church. It is deep red/brown in color with a characteristic Belgian-ale aroma. The body of the beer is moderate with some roastiness from brown and chocolate malts. It was brewed with entirely Belgian malt plus an addition of imported dark candied sugar. The hop bitterness and character were kept intentionally low in order to profile the aroma and the maltiness.

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kramer (2406), Sunbury, Pennsylvania, USA

3.9	Aroma	Appearance	Flavor	Palate	Overall
3.9	8/10	4/5	8/10	3/5	16/20

Mar 23, 2007

On tap, at brewpub 3/10/07. Pours a slightly hazy brown with mahogany highlights. Small creamy off-white head faded to a thin film. The nose is very fruity, lots of banana esters, light alcohol, some candi sugar, and a little yeast. The flavor is loaded with over-ripe bananas, with some lighter dark fruits like plum. Some yeast, light cocoa, and toasted malts. Finish is slightly warming, more than I would expect from a 6.2% beer. Mouthfeel is full bodied and a little cloying with moderate soft carbonation. This was pretty darn good. If anything I could go for a little more yeast character.

zebracakes (1214), Washington DC, USA

3.2	Aroma	Appearance	Flavor	Palate	Overall
3.2	6/10	4/5	6/10	3/5	13/20

Feb 2, 2007

On tap at the Church. Dark caramel, off white head. Aroma is candy, banana, malt. Flavor is banana, sour, malt, slight pepper, earthy, slightly oily.

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