Category 63: Belgian Dubbel

Brown to very dark
Chill haze is acceptable at low temperatures. Slight yeast haze may be evident in bottle conditioned versions.
Perceived Malt Aroma and Flavor:
Any cocoa, dark or dried fruit, or caramel aroma attributes should be present along with malty sweetness.
Perceived Hop Aroma and Flavor:
Absent, or low if present.
Fermentation Characteristics:
Fruity esters (especially banana) are absent or present at low levels. Clove-like phenolic flavor and aroma may be present at low to medium-low levels. Diacetyl character should not be present.
Low to medium
Additional Notes:
Head should be dense and mousse-like. Herbs or spices such as coriander or others may be used in subtle amounts to enhance overall aroma or flavor or may be absent.
Alcohol by Volume:
6.30% – 7.60%
SRM Color: