Serene prune-clouded bottle-conditioned ale with awakening carbolic spritz. Sweet-spiced malting, dry pureed raisin and subtle barleywine illusions fortify moderate-bodied essence. But silken texture abruptly softens what would otherwise be fuller, richer finish. Not as luxuriously resonating as famous Abbey-styled Belgian ales tryingly replicated.

Profound hazy auburn dubbel perfectly replicates funky fungi-like yeast dankness of finest Abbey ales, retaining chewy brown-sugared honey-dipped caramel malting, boozy burgundy-sherry incisiveness, and vinous white grape acidity. Bruised orange-cherry-banana angularity, pureed plum-raisin souring, and tingly cinnamon-clove-ginger spicing strengthen imminent chocolate-vanilla influence, battling back astringent 8% alcohol-soaked metallic pungency to rounded floral-spiced Muscat grape finish. Definitely a worthy nightcap.

Bruised orange resonance, overripe banana nose, and sour apple pinch wrap around wispy mocha dirge as dry prune-fig-date coarseness and tart cherry insistence thicken creamy copper-hued ale. Earthen oak nuance and herbal respite underscore thinning finish, where slight acidity looms.

Worthy burgundy-hued Abbey-styled ale gains sweet chocolate-covered cherry cordial inertia as soft barleywine eloquence dominates buttery malts, silken yeast and herbal spiced whimper to delicate currant-embittered tangerine finish.

Dry prune-hued medium body with sweet liqueur template settles to caramelized marzipan midst, then alcoholic brandy finish. Raisin, plum, and port notes gently speckle honeyed chocolate malts.

Adventurously heady silk-textured artesian ‘premiere’ ale remits muted ester-y grape nose as prickly hops tingle tongue and creamy caramel malts caress red-wined warmth. At midst, herbaceous floral bouquet deepens oak-aged bruised orange, tart cherry, and dried prune. Latent pecan, fig, banana, and nectar illusions counter cellar-like fungi earthiness. Loud port finish retains medicinal soured candy charm. Ultimately rewarding as slow sipping relaxant.

Enjoyable bottle conditioned sunset orange double bock may be ill-defined. Closer to copper-brown ale designation with its cola flow and roasted hop perk while earthy finish reminiscent of fine English ale. Nose tingling brandy warmth, syrupy barleywine thickness, and buttery cognac tinge anchor medium-bodied alcohol-smitten knockoff, but dubious dubbel lacks expectant robust depth of Belgian-styled peers.

Peculiar burgundy-hued Belgian (originally brewed in Middle Ages by Nobertine monks) uses carefully guarded recipe, but may have lost some luster over the centuries. Mellow barleywine presence merges roasted mocha malt zeal with sweet floral dirge and sour prune-fig-date adjuncts to creamy toffee finish. Tertiary orange-bruised red cherry fruiting lacks zest. Too diluted to compete with Belgium’s best.

Aromatic candi-sugared sweetness guides fig-juiced plum, prune, and purple grape template over beautiful buttery barleywine easement refining fizz-hopped, amber-hued, 8% alcohol concoction. As it warms, peat-y wood leathering and sour balsamic vinegaring usurp up-front dried fruiting, retaining firmer balance than Duinen’s Tripel Abbey Ale.

Middling sienna-hued Trappist ale opens with textural raisin-prune palate embracing caramelized butterscotch sweetness. Herbal hops dance on the tongue as sinewy yeast persistence secures elegant barleywine finish.

Carbolic champagne fizz nearly overwhelms candi-sugared yeast zest and honeyed butterscotch modesty of middling pale ale. White peppered hops spice up lemony clementine-pear-peach tang and musty horse-blanket reminder. Wavered banana-clove clip and bitter orange rind snip need deeper penetration.

Gummy yeast-thickened sienna-hued abbey ale gains lingered mocha sweetness by second passing. Subtle chocolate malt-soaked barleywine inertia gives dirty grain finish a fabulous kick.