The intermingling aromas of Munich-type malt, alcohol, and fruity esters are typical, along with spicy phenols which may be contributed by warm yeast fermentation and/or actual spice additions. Hop aroma may vary from moderate to none. Typically there is no strong dark(roast) malt aroma. No diacetyl.
Deep burgundy to dark brown in color. Clarity may be fair to good. Head retention may be quite good or may be adversely affected by high alcohol content.
Ripe fruit flavors, including raisin and plum, are common. Malt usually dominates, but some examples are balanced slightly toward bitterness. Some spicy phenols, from ferment or actual spices, may be present. Hop flavor can range from moderate to none. Some sweetness is contributed by alcohol. No diacetyl.
Medium to full body, creamy and warming.
A dark, very rich, complex, very strong ale.
Most versions are unique in character reflecting the characteristics of individual breweries.
Some beers of this type are brewed at or in association with monasteries, and some are not. In comparison to Dubbel, these are typically significantly stronger beers of a wider variety.
Dark candi sugar is a frequently-used additive and may contribute as much or more color and flavor as dark Munich or caramel malts. Spices are sometimes added for complexity. Yeasts prone to production of higher alcohols, esters and spicy phenols are commonly employed.
