This medium- to full-bodied, dark amber to brown-colored ale has a malty sweetness and nutty, chocolate-like, and mild roast malt aroma. Flavor and aroma may also have a raisin-like cocoa character. A faint hop aroma is acceptable. Dubbels are also characterized by low bitterness and no hop flavor. Very small quantities of diacetyl are acceptable. Yeast-generated fruity esters (especially banana) are appropriate at low levels. Head retention is dense and mousse like. Chill haze is acceptable at low serving temperatures. Often bottle conditioned a slight yeast haze may be evident.
Origin: Belgian and French
Recommended Glassware: Goblet or Chalice
Original Gravity (ºPlato): 1.050-1.070 (12.5-17 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.012-1.016 (3-4 ºPlato)
Alcohol by Weight (Volume): 5.2-6.0% (6.5-7.5%)
Bitterness (IBU): 23-30
Color SRM (EBC): 14-18 (28-36 EBC)
Sub-style guidelines used with permission of the Brewers Association, www.beertown.org.