Brother David’s Double Abbey Style Ale brewed by Anderson Valley Brewing -
California
To match Anderson Valley’s dazzling variety of foods, the Anderson Valley
brewing company diversified its lineup to include two Belgian Abbey styles:
Brother David’s Double and Brother David’s Triple.
Winner of the 2011 Great American Beer Festival's Gold Medal, Brother
David’s Double is rich, dark brown ode to maltiness, with rich
dark-chocolate creaminess, and the scent of banana and tropical fruit
esters. Faint hop notes linger in the background against classic belgian
carbonation. As with all of our products, Brother David’s Double is never
sterile filtered nor heat pasteurized. ABV: 9%. 27 IBU.
Beer Review by Beer Advocate
Poured from a bomber into a tulip glass, the beer pours a dark, crystal clear,
ruby-brown color with a thin, densely bubbled, tan-colored head. Aromas of dark
fruits, including prunes and dates, as well as spices and sweet malts. The
flavors are very smooth and creamy, and a well balanced molasses taste comes
over the tongue. Spices are present once again in the background, and it tastes
a bit like cinnamon. The flavors are unbelievably smooth and creamy, and the
aftertaste is just that hint of spicing again. The finish is smooth and light,
despite the rich and creamy tastes. Very tasty Dubbel.
History of Anderson Valley Brewing Company
Founded in 1987, the Anderson Valley Brewing Company brewed out of a 10-barrel
brewhouse, located in the lower level of its brewpub, The Buckhorn Saloon.
Gleaming stainless steel vats brewed and fermented barley and other specialty
grains to create outstanding ales, porters, stouts, and wheat beers. These brews
began as a dream of Kenneth Allen to create the smoothest tasting ales available
anywhere.
When the demand for our award winning ales exceeded the capacity of our
10-barrel brewery below the pub, we built our present 30-barrel facility at the
corner of Highways 128 and 253, a mile from the center of Boonville. That was in
1996, and this brewery saw us through a dramatic period of growth, which
included the introduction of a 12 ounce bottling line and a production level of
15,000 barrels in 1998, twice the amount brewed in 1997.
Yet, the brewery’s growth was outpacing its larger space and expanded capacity.
In 1998, construction began on a state-of-the-art, three-story Bavarian-style
brewhouse. The centerpieces of the brewhouse are gleaming 100- and 85- barrel
copper brew kettles rescued by Ken Allen from a defunct German breweries during
a trip to Europe in 1995. The new brewhouse went online in August of 2000.
By 2010 Ken Allen decided to retire and began to search for a successor to
continue the Anderson Valley commitment to quality. In April of 2010 the brewery
sold to industry veteran Trey White. In September of that year Fal Allen (former
general manager 2000 – 2004, no relation to Ken) returned to the brewery as
brewmaster. White has focused on innovation and quality, introducing the Bahl
Hornin’ Series, expanding the barrel aged program, and increasing brewing
capacity.
