Abbey Dubbel

Monastic, or abbey, ales are an ancient tradition in Belgium, in much the same manner as wine production was once closely associated with monastic life in ancient France. Currently, very few working monasteries brew beer within the order, but many have licensed the production of beers bearing their abbey name to large commercial brewers. These “abbey ales” can vary enormously in specific character, but most are quite strong in alcohol content, ranging from 6 percent alcohol by volume (ABV) to as high as 10 percent. Generally, abbey ales are labeled as either “dubbel” or “trippel,” though this is not a convention that is slavishly adhered to. The former conventionally denotes a relatively less alcoholic and often darker beer, while the latter can often be lighter or blond in color and have a syrupy, alcoholic mouthfeel that invites sipping, not rapid drinking. The lowest gravity abbey ale in a Belgian brewer’s range will conventionally be referred to as a “singel,” though it is rarely labeled as such.

Interpreting the 100-point Scale

Consumers can translate the point score to the following quality bands:

Point Range	Quality Band
96-100 points	Platinum
90-95 points	Gold
85-90 points	Silver
80-84 points	Bronze
Less than 80	Not Recommended

Legend

= Brewpub
ABV = Alcohol by volume
Date denotes the date on which the beer was tasted

94 Pere Jacques, Goose Island Brewing Co. (IL) 2010. 8% ABV (5/10)
Bright copper color. Aromas of sarsaparilla and cinnamon rolls follow through on a round, satiny entry to a fruity-yet-dry medium-full body with seamless layers of dried fruits, praline and spice on the long, chewy caramel pear, dried citrus peel and mossy stone-accented finish. A delicious food beer to pair with pheasant and braised pork.

93 Pere Jacques, Goose Island Brewing Co. (IL) 2009. 8% ABV (4/09)
Luminous deep copper color with a lacy manila head. Tangy peach marmalade, orange blossom honey and delicate date bread aromas follow through on a chewy, rich entry to a fruity-yet-dry medium-to-full body with peppery spice, cherry, roasted nut and caramel soufflé notes. Finishes with nice burnt sugar, mineral and nutshell-like astringency. A great “session” dubbel that will excel with grilled pork as well.

90 Brother David’s Double, Anderson Valley Brewing Co. (CA). 9% ABV (5/08)
Dark reddish copper mahogany color with a lacy taupe head. Brown sugar, chocolate-covered Montmorency cherry and dark butter-roasted nut aromas follow through on a soft, satiny entry to a dryish medium-full body with an emphasis on the salty nuts and cocoa. Finishes with a tangy, nutty fade with subtle dried citrus peel-like hops in support. Well-balanced and very drinkable. Try with venison chops or rabbit sausage.

90 Belgian Freeze, River Horse Brewery (NJ). 8% ABV (4/09)
Deep copper mahogany color with a taupe head. Aromas of roasted nuts, buttery caramel and dried orange follow through on a round, supple entry to a dry-yet-fruity medium-to-full body with mocha and pear tart notes. Finishes with a delicate singed bread crust, mossy stone and toffee fade. A pleasant, easy-drinking version of the dubbel style.

88 Dark Abby, Devils Backbone Brewing Co. (VA). 6.8% ABV (5/10)
Aromas of sour apple candy, sourdough bread and poached egg follow through on a supple entry to a dry-yet-fruity medium body with mashed raisin and honey notes. Finishes with a tangy apple and orange skin, light molasses and mineral accents. A nice, easy drinking take on the dubbel style.

87 St. Feuillien Brune, Brasserie St. Feuillien (Belgium). 7.5% ABV (5/10)
Deep copper mahogany color. Nut, molasses, oak, tart citrus pith and caramel custard aromas follow through on a brisk entry to a dryish medium body with decent depth and a boozy quality. Finishes with a drying sour apple, pepper and mossy mineral fade.

86 Heavy Seas Holy Sheet Abbey, Clipper City Brewing Co. (MD). 9% ABV (5/08)
Mahogany color. Very tangy chocolate-covered cherry and raisin and date aromas and flavors with spiced nuts and dried citrus, cheese in good balance.

84 Dubbel Vision, Bastone Brewery (MI). 7.5% ABV (5/10)
Murky copper brown color. Sourdough crust, banana bread and herbal soap aromas seem unfocused and follow through on a buoyant entry to a dryish medium body with crabapple, cherry pit and plain wafer notes on the tangy, tart finish.