Portsmouth Abbey Style Dubbel Ale

Brewed by Portsmouth Brewery
Style: Abbey Dubbel
Portsmouth, New Hampshire USA

Name: Dubbel
Date: April 25, 2009
Mode: Bottle
Source: Tasting, DLD
Appearance: muddy brown, frothy beige head
Aroma: sweet caramel and chocollate aroma with fruity esters
Flavor: dry chocolate and caramel flavor, light tartness
Aroma: 6/10; Appearance: 6/10; Flavor: 5/10; Palate: 6/10; Overall: 10/20
Rating: 2.7/5.0
Drinkability: 6/10
Score: *4

[tap @ the Brewpub] Dark fruit and sugar in the aroma. Pours a dark red/maroon color, with a nice layer of foam on top. Flavors are full of fruity esters, plum, raisin and caramel with a mellow herbal bitterness to finish.

On tap at brew pub. Served in a snifter. Brew is a hazy deep brown color with a thick white head. Fairly thin body with a medium mouthfeel. Nose was yeast and caramel with some dark fruits. Taste was yeasty with plum, raisins, figs & caramel in the background. Also spicey notes.

22oz bottle shared courtesy for weeare138. Poured a medium and lightly hazy brown color with a small sized off white head. Aromas of plums, raisins, light yeast, caramel, an dnuts. Tastes of dark fruits, caramel, citurs, and cherries. Thinner body.

Poured a hazy caramel color, with a small, off white head that left light lacing on the glass. Aroma of raisins, caramel malts, toffee, bread, and a bit of citrus as well. Taste of caramel malts, dried fruits, a bit of tart citrus, raisins, and light yeast, with some alcohol in the finish.

Thanks to weeare138 for sharing this one. Pours a translucent golden amber with a smaller bubbly off white head. Aroma of dark fruits, caramel, some cardboard, some mustiness, light spices and banana. Flavors of the same with some more toffee and yeast some citrus.

Deep amber/copper in color with a small off-white head. Aroma of bubblegum,banana,sweet smalt, mellow caramel and spice. Flavor is sweet, malty,bready,bubblegum,banana and spice.Easy drinking dubbel, alcohol didn’t seem overwhelming or apparent.

2004 draught @ the brewery. Copper-amber as boto describes, which makes me think of a trippel. Rapidly fizzling white head and a stiff aroma of clove, alcohol, yeast and perhaps some bitter hops. Flavor starts out very strong and sharp of yeast, alcohol, spicy tettnangs or saaz hops. Mild sweetness with some light banana esters, clove and a bit of orange blossom-like honeyed malt. A body that would be medium-full if not interupted by the amount of alcohol sharpness. Some notes of light toffee, some citrus (perhaps some american hops) and a lightly spritzy, mostly smooth mouthfeel. Warming, high alcohol and quite flavorful, but this seems like it needs to be cold condtioned right after being brewed to halt the strong estery, alcohol assault.