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2006 Brewers Association Style Guidelines
Major Style:
Ale
Sub-Style Name:
Belgian-Style Dubbel
Origin:
Belgian and French
Description:
This medium- to full-bodied, dark amber to brown-colored ale has a malty sweetness and nutty, chocolate-like, and roast malt aroma. Flavor and aroma may also have a raisin-like cocoa character. A faint hop aroma is acceptable. Dubbels are also characterized by low bitterness and no hop flavor. Very small quantities of diacetyl are acceptable. Yeast-generated fruity esters (especially banana) are appropriate at low levels. Head retention is dense and mousse like. Chill haze is acceptable at low serving temperatures.