Stewarts Abbey Hoffman

Decent dubbel. Poured nice amber color. Malty and fruity aroma and flavor matches dubbel profile. Sampled at Stoudts 17th Annual Microfest: June 2008

On tap at Stewarts. Darkk brown in color, decent head. Aroma was sweet smell of raison and malt. Taste was pretty much the same, raison, sweet malt, but it did have a little bitterness in the after taste. Medium texture. Carbonation was a little high but over all pretty easy to drink. I would get another. Good brew.

Brownish color with a sweet aroma of raisin, spice, and brown sugar. Flavor is sweet with some candy, raisin, and sugar. Pretty tasty, though mediocre for the style.

Draft @ the pub. Served in a 10oz. thistle glass. Alc. listed @ 8.5% , Limit 3 to a customer. Small tan head with fair retention and some thin strips of lace. Fairly clear, amber brown color. Nose was weak with some caramel and dark fruits, lightly dusty. Body was almost medium though somewhat watery. Flavor followed suit with the aroma though some breadyness evolved as did a little oxydation, not bad though. The fruity esthers were a bit more pronounced as were the caramel flavors. Light yeastiness shown as well. Lightly sweet finish. Meh.

Feb. 2006 - I think the previous Stumblin’ Monk killed eaglefan538’s tastebuds a little. This was a fine dubbel (two, two and a half...whatever it takes). Aroma was sweet candied sugar and dark fruits. As all the beers at Stewarts, served WAY too cold, but aroma and flavor both got richer and stronger as it warmed in my hands. Real nice balance of sugar, dark fruits and caramel to have a rich, complex taste without being too sweet. This is up there in the same league with the best dubbels I’ve had.

On tap-@ the Brewpub. Copper color w/a slight head. Sweet cane sugar aroma. Kind of a Belgian light; had some sweet flavor of molasis & caramel, had some yeast to it, maybe a little dark fruit & nuts, but again, nothing special. Short, sweet finish. Alcohol was well hidden.

Draft. Deep copper colored with minimal head. Aroma of candi sugary caramel malt, some fruity and yeasty notes. Tasted caramel malty, wity some funky yeasty flavors, and a fair amount of dark fruit. The mouthfeel was complex and on the hefty side. I enjoyed this one.

As with the Stumblin Monk, this one was served really cold and took some time to warm up. The pour was nice caramel-ruby brownish with a very nice pillowy head. The aroma was of sharp alcohol and hard to pick up otherwise (even upon warming?). The flavor was of caramel type malts, maybe a hint of chocolate. The dark fruits did not impress and the alcohol overwhelmed. This one needed a bit more time in conditioning, although it was a nice stateside local Belgian. Alcohol and amber candi sugar (and a touch of caramel) were the feature flavors, though: simply not complex enough relative to other dubbels).