The caramel sweetness from crystal malts and light fruitiness of traditional Trappist Ale yeast of our Belgian Dubbel pays reverent homage to the beginnings of this style in ancient monasteries. The addition of Hallertau and Styrian Goldings hops highlight the evolution of a classic style Four Saints has long considered a necessity. We hope you will, too.

Explanation: Belgian style beers are great. They are simply sophisticated, complex, and challenging. This particular combination of malts, hops, yeast, and water has been a staple in Andrew’s brew schedule for nearly fourteen years, and you can tell. With only these four ingredients, a beer that tells a story emerges.

We decided, on merit and novelty, to add this beer to our current year round brew schedule because of the desire to accent the traditions of brewing in an area that is still finding its way in this Beer New World. It was time for palettes and drinkers to awaken from the slumber of bland beer.

ABVIBUSRMSuggested Serving Temperature:
6.7 15.5 17.4 50-55°F

Glassware:Goblet, Chalice, or Trappist style

Food Pairings: Barbecue, meat stews, steak, smoked ribs

Cheese Pairings: Washed-rind abbey-type, French Morbier; buttery (i.e., Brie, Gouda, Havarti, Swiss), pungent (i.e., Gorgonzola)

Dessert Pairings: Chocolate, banana

genesis belgian style dubbel