Belgian Abbey Ale
Subcategory: Belgian Dubbel
This medium-bodied, dark amber to brown-colored ale has a malty
sweetness and nutty, chocolate like, and mild roast malt and
caramel arom Flavor and aroma may also have a raisin like cocoa
character. A faint hop aroma is acceptable. Dubbels are also
characterized by low to low-medium bitterness and no hop flavor.
Very small quantities of diacetyl are acceptable.
Yeast-generated fruity esters (especially banana) are
appropriate at low levels. Head retention is dense and mousse
like. Chill haze is acceptable at low serving temperatures.
Often bottle conditioned a slight yeast haze may be evident.
Brewer may indicate on the bottle whether the yeast should be
intentionally roused or if they prefer that the entry be poured
as quietly as possible.
Alcohol by Weight: 5.2-6.0%
Color SRM: 18-22
Subcategory: Belgian Tripel
Tripels are often characterized by a complex, sometimes mild
spicy character, but no clove-like phenolic flavor.
Yeast-generated fruity banana esters are also common, but not
necessary. These pale/light-colored ales may finish sweet,
though any sweet finish should be light. The beer is
characteristically medium bodied with a equalizing hop/malt
balance. Traditional Belgian Tripels are often well attenuated
and bottle conditioned beers aged for a long period may be very
well attenuated. Brewing sugar may be used to lighten the
perception of body. Its sweetness will come from very pale
malts. There should not be character from any roasted or dark
malts. Very low hop flavor is okay. Alcohol strength and flavor
should be perceived as evident. Head retention is dense and
mousse like. Chill haze is acceptable at low serving
temperatures. Traditional Tripels are bottle conditioned and may
exhibit slight yeast haze. Brewer may indicate on the bottle
whether the yeast should be intentionally roused or if they
prefer that the entry be poured as quietly as possible.
Alcohol by Weight: 5.6-8.0%
Color SRM: 6-10