 ClarkVV (3547), Allston, Massachusetts, USA
May 3, 2006
3 draught pints at the brewery on 4/28 plus part of a growler on 4/30.
Low filtration produces a very large head (in the growler sample, though the shaker the pints were served in had a smaller, less well retained head). Head is beige-to-light-tan, foamy and produces minor lacing. The body is a maroon-purple, with magenta tinges in the light and dark, graham cracker overtones. Moderate clarity.
All the beers at the Publick House are served EXTREMELY cold, but fortunately, while hand-bottling the growler, and letting the multiple pints warm, I was introduced to the vibrant-when-warm nose. Definite phenols (black pepper and very minor clove) play about with almond-vanilla notes and very dry, poigant currant and blackberry notes, creating a very dry, lean overall aroma. However, the fairly high degree of attenuation does not prevent the lightly bready malt residues from producing a sticky, sweet, almost candy-like nose that wraps about around the nostrils. Very understated though, other than the berry skins, with the toasty/near-roasty notes that are quite true to style. Some light banana-weizen-like esters are hinted at on the end. With extended breathing and warming, a rather sweet note of what I can best describe as vinousness-meets-cola, really takes over and is intensely sniffable, balancing the dry phenols and lean malts.
Sweet prune and mild chocolate notes open up the flavor, quickly drying, with light bready malts, hints of toastiness and minimal black pepper phenols. Yeast adds a spicy overtone to the flavor that lingers. Little to no hop apparency, maybe some minor noble hop spiciness. Banana liqueur notes emerge slightly, but are swallowed up in to a cola and berry skin dryness. Dry caramel, attenuated, but still flavorful never lets things get too dry, but this is still a tasteful, correctly attenuated example. Light raisin-like sweetness perfectly matched to graham cracker dryness and spicy, but quickly disappearing phenols on the finish. Carbonation, while forced on draught, is light, and the texture lightly chewy at points, and otherwise lean and smooth. No alcohol noted in aroma or flavor.
Very to-style, I don’t see this as "more of a Dark Belgian Strong" at all. Weizen/trappist yeast biproducts, light phenols, low noble hop notes and hints of toast/roast, with raisin/prune and toffee. What more do you want from a dubbel? Phil knows his shit.
kp (6200), Woodstock, Georgia, USA
Feb 24, 2008 Name: Belgian Double
Date: 02/07/2008
Mode: Bottle
Source: Ale Atlanta
Appearance: clear brown, wispy dirty white head,
Aroma: sweet dark caramel aroma with a fruity sweetness and an overwhelming cabbage funk,
Flavor: rich chocolate flavor, nice fruity sweetness, lots of tartness comes in and takes over
Aroma: 2/10; Appearance: 6/10; Flavor: 3/10; Palate: 6/10; Overall: 5/20
Rating: 1.6/5.0
Drinkability: 4/10
Score: -/4
unclemattie (1584), Georgia, USA
Feb 14, 2008 Vintage 2006, 750ml bottle. Pours oxblood brown. Aroma of stale butterscotch. I think this bottle is spent. diacytl...
Sammy (3072), Toronto, Ontario, Canada
Feb 10, 2008 apple juice in bulk. Believed to be 2006 bottle, Atlanta Ale meeting. I will give this another shot as this may be tainted.
Styles (1653), Taylor, Michigan, USA
Jan 3, 2008 Courtesy of Pailhead. July ’06. Transparent mahogany brown, minimal white head. Aroma is full of yeasty sourness, hints of leather and cardboard. Flavor much the same. Probably has seen its better days. Decent for a sour mash or something but not a dubbel at all.
weeare138 (924), Collegeville, Pennsylvania, USA
Jan 22, 2007 Thanks to hopdog for popping open this bottle of one of my favorite styles from one of my favorite breweries...
Appears a dark mahogany with a red hue and an off white head that slowly fades into a small cap. Mild spots of lacing are left around the glass.
Smell is of roasted nuts, cocoa, light tartness, caramel, vanilla, chalk dust, and dirty ash trays with sugar dumped in them.
Taste is of the mentioned aromas with some caramel, grapes and a bit of cream.
Mouthfeel is of dry chalkiness with tartness and mild astringency.
Seemed a bit off. As a fan of the both Southampton, and Dubbels, I expected to be blown away.
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