𝗧𝘂𝗲𝘀𝗱𝗮𝘆 𝗡𝗶𝗴𝗵𝘁 𝗕𝗲𝗲𝗿🍺 𝗦𝗰𝗵𝗼𝗼𝗹: Belgian Dubbel (Rochefort vs St. Bernardus)

The Belgian Dubbel is another one of those underrated styles (especially by Belgian beer standards). It's similar to the single in that it's actually quite dry, but does have the classic dried fruit and vinous flavors found in its big brother style the Belgian Dark Strong Ale (aka Belgian Quad). It's a style we tend to overlook because us craft beer nerds think bigger is better.
In this class we judge two classic examples of the style: Trappistes Rochefort 6 against St. Bernardus Pater 6. How do they compare in a head-to-head? Watch and find out!

From the 2021 𝓑𝓙𝓒𝓟 𝓢𝓽𝔂𝓵𝓮 𝓖𝓾𝓲𝓭𝓮𝓵𝓲𝓷𝓮𝓼
𝟐𝟔𝐁. 𝐁𝐞𝐥𝐠𝐢𝐚𝐧 𝐃𝐮𝐛𝐛𝐞𝐥
𝗢𝘃𝗲𝗿𝗮𝗹𝗹 𝗜𝗺𝗽𝗿𝗲𝘀𝘀𝗶𝗼𝗻: A deep reddish-copper, moderately strong, malty, complex Belgian ale with rich malty flavors, dark or dried fruit esters, and light alcohol blended together in a malty presentation that still finishes fairly dry.
𝗔𝗿𝗼𝗺𝗮: Moderate to moderately strong, rich malty aroma, with hints of chocolate, caramelized sugar, or toast. Never roasted or burnt. Moderate fruity esters, often dark or dried fruit, especially raisins and plums, sometimes pome fruit or banana. Low to moderate spicy, peppery phenols. Hops typically absent, but can have a low spicy, herbal, or floral
character. The malt is strongest in the balance, with esters and spice adding complexity. Low soft, perfumy alcohol optional.
𝗔𝗽𝗽𝗲𝗮𝗿𝗮𝗻𝗰𝗲: Dark amber to copper in color, with an attractive reddish depth of color. Generally clear. Large, dense, and long-lasting creamy off-white head.
𝗙𝗹𝗮𝘃𝗼𝗿: Flavor profile similar to aroma (same descriptors and intensities apply) for malt, esters, phenols, alcohol, and hops. Medium-low to medium bitterness, but malt is always most prominent in the balance. The esters and phenols add complexity and interest to the malt, alcohol not typically tasted. Malty-rich, sometimes sweet flavor, that finishes moderately dry with a malty aftertaste accented by yeast esters and phenols.
𝗠𝗼𝘂𝘁𝗵𝗳𝗲𝗲𝗹: Smooth, medium to medium-full body. Medium-high carbonation, which can influence the perception of body. Low alcohol warmth optional, never hot or solventy.
𝗖𝗼𝗺𝗺𝗲𝗻𝘁𝘀: Most commercial examples are in the 6.5 – 7% ABV range. Can taste somewhat sweet due to restrained bitterness, but the beers are actually fairly dry.
𝗛𝗶𝘀𝘁𝗼𝗿𝘆: While dark and strong beers were produced long before, modern Dubbel traces back to the double brown or strong beer first produced at Westmalle in 1922 when the brewery was re-established after World War I. Other examples date from post-World War II.
𝗖𝗵𝗮𝗿𝗮𝗰𝘁𝗲𝗿𝗶𝘀𝘁𝗶𝗰 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: Spicy-estery Belgian yeast. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. Continental hops. Spices not typical; if present, should be subtle.
𝗦𝘁𝘆𝗹𝗲 𝗖𝗼𝗺𝗽𝗮𝗿𝗶𝘀𝗼𝗻: Perhaps similar to a Dunkles Bock but with a Belgian yeast and sugar character. Similar in strength and balance to a Belgian Blond Ale, but with a richer malt and ester profile. Less strong and intense than a Belgian Dark Strong Ale.
𝗩𝗶𝘁𝗮𝗹 𝗦𝘁𝗮𝘁𝗶𝘀𝘁𝗶𝗰𝘀: OG: 1.062 – 1.075
IBUs: 15 – 25 FG: 1.008 – 1.018
SRM: 10 – 17 ABV: 6.0 – 7.6%
𝗖𝗼𝗺𝗺𝗲𝗿𝗰𝗶𝗮𝗹 𝗘𝘅𝗮𝗺𝗽𝗹𝗲𝘀: Chimay Red, Corsendonk Bruin, La Trappe Dubbel, Rochefort 6, St. Bernardus Pater 6, Westmalle Dubbel
𝗧𝗮𝗴𝘀: high-strength, amber-color, top-fermented

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