DISSECTION OF A DAY—on THE TAPHANDLE

Dubbels, Tripels & Trappists with Stu Stuart, Belgian Beer Me!
A 99 Bottles tasting.

THREE DUBBELS

Grimbergen Dubbel, an Abbey Dubbel by Brasserie Union
2 ounce sample. White head. Good lacing. Clear, sparkling body. Dark brown color. Major aromas and flavors include black pepper, caramel, hay, light citrus. Primary flavor is the pepper. Sweet-to-dry finish that has a long duration. Good.

Maredsous 8 Dubbel, a Belgian Strong Ale (Dubbel) by Brouwerij Moortgat
2 ounce sample. White head. Good lacing. Slightly cloudy body. Dark brown color. Major aromas and flavors include nuts, black pepper, raisin, dark fruits. Primary flavor is the nut. Fairly dry finish that has a long duration. Good.

Westmalle Dubbel, a Trappist Dubbel by Brouwerij der Trappisten van Westmalle
2 ounce sample. Off-white head. Good lacing. Lightly cloudy body. Dark orange-brown color. Major aromas and flavors include caramel, coffee, grass, raisin, plum, coriander. Primary flavor is caramel-infused coffee. Sweet-to-dry finish that has a long duration. Excellent. The most complex and satisfying of three great dubbels.

THREE TRIPELS

St. Bernardus Tripel, an Abbey Tripel by St. Bernard Brouwerij
2 ounce sample. White head. Little lacing. Lightly cloudy body. Melted butter color. Major aromas and flavors include flowers, lemon, straw, black pepper. Primary flavor is lemony-peppery-floral. Sweetness that dries as it goes. Okay.

Chimay Cinq Cents Tripel (Chimay Blanche), a Trappist Tripel by Chimay
2 ounce sample. White head. Little lacing. Lightly cloudy body. Melted butter color. Major aromas and flavors include light nuttiness, slight mustiness, hint of lemon, leather, spices. Primary flavor is lemony-mustiness. Fairly dry and slightly bitter finish. Somewhat oily mouthfeel. Good. Reminds me of old books, which is a wonderful thing.

St. Feuillien Tripel, an Abbey Tripel by Brasserie St. Feuillien
2 ounce sample. White head. Little lacing. Mostly clear body. Melted butter color. Major aromas and flavors include lemon, pear, grape, cloves, other spices. Primary flavor is grape-pear with hint of lemon. Less dry, more sweet, than the other two tripels. Great. My favorite of the three tripels, although I would have to favor the dubbels overall.

Stu Stuart, who obviously loves beer, especially Belgian ales, acted as conductor of the tasting. He explained the difference between dubbels, tripels, and quadrupels—alcohol content. Monks would brew a "house ale" for their own consumption that consisted of approximatley 3% alcohol by volume. Dubbels are double (6%), tripels are triple (8-9%), and quadrupels are quadruple (10% and above).

He also explained the difference between Trappist and Abbey ales. There are only seven Trappist breweries in the world—six in Belgium and one in the Netherlands. There are three qualifications for an authentic Trappist brewery—(1) the ale must be brewed at the monastery, (2) the monks must be involved in the brewing process, and (3) the money raised in the sale of the ales must go to a good cause or charity. Otherwise, the ale is classified as an Abbey ale.

Stu also gave a bunch of great suggestions for other Belgian and Belgian-style ales, and encouraged the crowd to shout out their own favorite ales and breweries. This was definitely my favorite beer tasting so far.