Buy Stone Sublimely Self-Righteous Ale - Coronado Islander IPA - Abbey Monks’ Dubbel Ale

Stone Sublimely Self-Righteous Black IPA graced our year-round lineup for a few years before its retirement in 2015. Since then, nearly every single day, we receive multiple emails, phone calls and social media comments from diehard fans of this hoppy and dark delicacy, pleading, begging and sometimes demanding us to bring it back. (Seriously, we tried to add them all up and it was easily into the thousands.)

Because you can’t keep a great beer permanently retired, it’s made a few cameo appearances in our Stone Mixed Packs as well as on draft at our Tap Rooms and Bistros over the years. But now it’s back nationwide on its own in all its glory. Original recipe. Original artwork.

Flavor: Dark and milk chocolate, orange, raspberry, pine resin, tropical fruit, with hints of coffee

Palate: Medium body with solid bitterness and a nice drying character on the finish

Appearance: Black with reddish hue, light tan head and lively foam with good lacing

Aroma: Coffee, black currant, chocolate, piney, citrus, tropical fruit

Monks’ Dubbel Ale

Like traditional Belgian Abbey dubbel ales, Monks’ Dubbel Ale and Dubbel Reserve Ale are brewed with Belgian dark candi syrup, so it is slightly sweeter and higher in alcohol content than standard ales.

Monks’ Dubbel Ale is a full-flavored and well-balanced ale with an attractive amber glow. Enticing yeast-driven aromas of banana bread, cotton candy and treacle are a pleasant prelude to flavors of toasted walnut, dark fruit and caramelized sugar. Mildly spicy and earthy hops artfully balance its full-bodied maltiness, yielding to a long, crisp, complex finish.

Monks’ Dubbel Reserve Ale has a similar aromatic profile with added hints of herb, spice and mint. The flavors of toasted walnut and caramelized sugar are balanced with distinctly herbal, spicy and flowery hops.

Monks’ Dubbel Reserve Ale is brewed with three hybrid varieties (Chama, Latir, and Mintras) of indigenous hops (neo-mexicanus) grown at the Monastery of Christ in the Desert.

Both beers use European-derived yeast and two grades of dark candi syrup originating from Belgium.

The dubbel ale was first brewed at Westmalle Trappist Abbey in Belgium in 1836. The rest of the world was able to taste it when it became commercially available in 1861, and it has since become one of the most popular beer styles in all of Belgium.

Abbey Brewing offers a taste of the Belgian monastic brewing tradition with its full-flavored Monks’ Dubbel Ale and Dubbel Reserve Ale.

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Monks’ Dubbel Ale es la favorita de los chefs, por su tradición, aroma, sabor y armonía. Está llena de sabor, bien balanceada y con un atractivo color ámbar. Hoy en día es una de las cervezas favoritas de los amantes de las cervezas artesanales.

En la foto aparece el Hermano Bernard Cranor, OSB, Monje ativo