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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 Less