Belgian Style Dubbel
Belgian Style Dubbels are brown to very dark.
Chill haze is acceptable at low serving temperatures. Slight yeast haze is often evident when bottle conditioned. Head retention is dense and mousse-like. Cocoa and caramel aromas are present. Fruity-ester aromas (especially banana) are appropriate at low levels. Diacetyl aroma should not be perceived. Hop aroma is low if present. Malty sweetness and chocolate-like character is present. Hop flavor is low if present. Hop bitterness is medium-low to medium. Diacetyl should not be perceived. Fruity-ester flavors (especially banana) are appropriate at low levels.
IBU (International Bitterness Unit)
Abv (Alcohol By Volume)
SRM (Standard Reference Method)
