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Category 62: Belgian Dubbel

Color:

Brown to very dark

Clarity:

Chill haze is acceptable at low temperatures. Slight yeast haze may be evident in bottle conditioned versions.

Perceived Malt Aroma and Flavor:

Cocoa, dark or dried fruit and/or caramel aroma attributes should be present along with malty sweetness.

Perceived Hop Aroma and Flavor:

Low, if present.

Fermentation Characteristics:

Fruity-estery aromas and flavors (especially banana) are appropriate at low levels. Diacetyl character should not be perceived.

Body:

Low to medium

Additional Notes:

Head should be dense and mousse-like.

Alcohol by Volume:

6.30% – 7.90%

IBU:

15-30

SRM Color:

4-7