Archive for the 'Dubbel Ale' Category

Flying Fish Belgian Abbey Dubbel

Flying-Fish-Belgian-Abbey-DubbelFrom the Brewer – “Winner of the silver medal at the 2008 Great American Beer Festival, this Belgian-style Abbey Dubbel is an exceptionally complex beer with many interwoven flavors. This classic-style Abbey beer features an immense head with a fruity nose and a generous body. Malty in the middle, the beer features a clean, almondy dry finish and a slight alcohol warmth. More like a wine than a beer—it has a lot of the qualities of a fine Burgundy.”

Great with smoked foods, cheeses, richer foods, and sushi (the sweetness in the beers pairs incredibly with the bit of saltiness in seaweed), sausages. Also an excellent dessert beer—pairs well with pretty much everything.

Yeast: Belgian Abbey Ale
Hops: Styrian Golding
Malts: Two-Row Pale, Munich, Special B, Chocolate, Demerera Sugar
Original Gravity: 16.8º Plato
Hop Bitterness (IBU’s): 9.1
Alcohol by volume: 7.2%
Format: 6 Packs
Seasonality: Year Round


Ommegang Abbey Ale

Ommegang-Abbey-AleWhen you first encounter the many layers of flavor and aroma from our Abbey Ale, you may begin to rejoice In a certain kind of perfection, Just as the Trapplst monks who Invented the style did
hundreds of years ago. All of the exotic spice additions In our version of a Dubbel were destined to give our flagship beer its distinctive, aromatic quality and dry finish – an added dimension to a style already rich in monastic tradition. Perhaps you’ll be reminded how all the delicacies In life have added up to this moment. You may even feel compelled to dance a bit.

From the Brewer – “Abbey was Ommegang’s first beer and was styled after Dubbels produced by Belgian Trappist monks. A deep, rich and malty ale, Abbey uses several Belgian specialty malts and spices resulting in a very aromatic, flavorful beer.

Deep burgundy in color, topped by a dense tan head, Abbey Ale is rich on the palate but with a dry finish. Suitable for cellaring, Abbey develops wonderful caramel, fig, and currant notes with age.”

Abbey is in a class of its own when it comes to food friendly beers. Rich, chewy and fruity, the dubbel mimics the palate sensations of drinking a big zinfandel or cabernet sauvignon. If you know these wines, you know Abbey. Its flavor profile perfectly complements charcutterie, game meats, linguini with cheese, meatballs, and red sauce.

And just like its grape relatives, Abbey Ale is amazing in the kitchen. Using it like a red wine in a Bolognese, with demi-glace and mushrooms for a sauce, or for marinating chicken – it works beautifully. Combine one part Abbey and two parts beef stock as an amazing base for French onion soup, or reduce with rosemary and some stock, mound it with butter and top a steak.

Hops: Styrian Golding, Spalt Select
Malts: Pils, amber, Munich, aroma
Yeast: Ommegang house yeast
Spices: Coriander, sweet orange peel, star anise, licorice root, cumin
Original Gravity: 18.2 Plato
Hop Bitterness (IBU’s): 20
Alcohol by volume: 8.2%
Format: 6 Packs
Seasonality: Year Round

Green’s Endeavour Dubbel Ale

From the Brewer – The History of Endeavour Dubbel Ale – The dubbel style originated in Belgium, possibly as a “second style” offered for sale by monastic breweries.  Green’s Endeavour Dubbel is the world’s first version of this style made with no barley.

Taste – In the classic dubbel fashion, a hint of dark-sugar and toffee flavor; and a traditional Belgian yeast bouquet.”

Makes a fine aperitif; also great with traditional Italian antipasto, soft cheeses, gluten-free baked goods and Belgian-style “pomme frites.”

Original Gravity: 1.064
Hop Bitterness (IBU’s): 24
Alcohol by volume: 7%
Format: 16.9 Oz. Bottles
Seasonality: Year Round

Try these similar Brews!: Dogfish Head Tweason’ale

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Good 08/28/2018 - 09/11/2018