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.

After battling difficult corkscrew, reddish-browned bottle-fermented malt-sweetened ale resonates with floral yeast creaminess, peat malt earthiness, and lingered butterscotch sweetness. Roasted coffee, raisin, and cider illusions strike mid-palate before doughy bottom and cork-like finish secure ideality.

Rich amber-hued fluffy-headed ale counters wonderful double-hopped bitterness with soft barleywine sweetness. Chewy rum-soaked chocolate malting increases caramel-cocoa creaminess above peppery hop resin. Prune-fig backdrop and nutty bottom punctuate mellow yeast flow.

Enticing bronze-bodied Belgian-styled dubbel integrates chewy prune-spewn rum raisin thrust with dank candi-sugared yeast sinew and creamy cocoa clasp. Buttery Chardonnay, burgundy, and bourbon notes recede as cresting white grape souring amplifies nutmeg spicing and cherry puree slumber.

Introduced in 2003 and renamed ‘dubbel’ thereafter, dark brownish amber ale places orange rind bitterness above coffee bean souring and rosebud-dandelion accent. Roasted hops firmly envelop moderate finish, deepening its floral-citric astringency.

Luxurious dry burgundy-like Belgian dubbel pleats spicy citric sweetness with dry earthen dankness, securing tofutti dessert profile. Sweet orange peel zest coats advertised licorice root and cumin herbage. Sugar plum, bruised banana, coriander, fig, date, anise, and ginger illusions pep up medicinal candied cherry finish of beige-headed red-wined elixir. Suitably fruity, moderately creamy, and always elegant. Barleywine fanatics will be pleased. On tap, sharper hop spritz envelops mustier dried fruited affluence.