Brewed in the Belgian Abbey style using caramelized biscuit malt, Goldings hops and a unique strain of brewer’s yeast. 19.3° Plato, 50 IBUs and 7.7% alcohol by volume.
the beer pours chocolate brown with an average head/lace. The aroma has this spicy, sarsaparilla thing. Root beer and apple butter show up in the nose. More candy notes in the flavor. Molasses, horehound, biscuits ... flavors I associate with Granny's kitchen. The close is a really mellow, rich malt. Most dubbels are, to my taste, dominated by a similar yeast. Not this one. Blue Mountain doesn't seem to have been that worried about reverence with this beer. I like that.