Grottenbier Bruin

Brewed by St. Bernard Brouwerij
Style: Abbey Dubbel
Watou, Belgium

750 ml. bottle...very carbonated, average brown Belgian, good at first sip but watery and bland aftertaste, more flavor would be good. This bottle I drank before aging so I may try again some other time.

Rated at the Pewaukee Tasting II 5/5/07. Pale cloudy brown, massive head 3-finer head if not carefully poured Aroma – dust, lemon, Belgian yeast, ‘fresh’ Flavor – Lightly sour, very mild, some of the aroma characteristics, yeasty Palate – Medium-bodied

Bottle (750 ml) at work. Unclear red/brown - offwhite head. Aroma: Fruiyyeasty, light flowery. Taste: Fruity, yeasty, berries, caramel, brown sugar, sweetness, dark bread. It is a typical belgian dubbel, but just a bit too plain and simple - it needs some complexity !!

Bottle. Red brown colour with a beige head. Flavour is cellar notes, alcohol, caramel, fruit, malt, candis sugar, yeast, dried fruit. Very nice beer.

750 ml bottle labeled as Grotten Bruin - Pours dark brown with a creamy tan head that stays well and laces the glass. Aromas of yeast, caramel, and some dark fruits, mainly raisins. Flavor is yeasty as well with lots of caramel too. A touch of cherry shows through but mainly this is malty. Just a bit of hops before the finish. Smooth and sweet on the palate. Like a good piece of candy. Pretty tasty overall..

Pours a dark, cloudy brown with an orange hue that shines bleakly through under bright light. The head is thick and light tan and composed of medium to large bubbles. The head fades into an uneven layer that looks like islands and peninsulas in the glass, jutting from the glass. The aroma is very heavy with toffee-like malts. There is also a significant aroma of yeast, fruit (macerated pears, banana), and spice (allspice with hints of nutmeg). After smelling it several times, some tart fruit begins to show through, too (dark, sour cherries). The flavor begins very malty and full-bodied on the tip of the tongue with a hint of funk (dry, dusty taste - perhaps brettanomyces?). The front of the tongue also detects some bitter hops, more malts, and some spices (cloves, peppercorn). The malt profile remains spicy throughout - which, along with the carbonation, tickles and slightly stings the entire length of the tongue. The middle of the tongue detects more dry dust, sweet malts and molasses, some spice, and hints of alcohol. The finish is full-bodied and mostly sweet but with a spicy bite, a bit of sherry wine, and a touch of bitter hops on the very back of the tongue. The mouthfeel is tingly from carbonation but overall thick and dusty. A very special beer - quite nice.

Bottled. Poured dark copper, with a tan head. Sour nose and a malty, sour, earthy flavor. The finish was sweet and flavorful.

Hazy light brown look with a bubbling light brown head. Complex "tasty" aroma of different esters along with sweet honney and spices like cloves and pepper. Extremly exploding mouthfull, in a good way, allows the complex flavor to come through. Flavor is belgian style yeasty sweetness and differint spices, again pepper. Very nice