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