Dubbel
OEC Brewing (Ordinem Ecentrici Coctores)
Oxford, CT
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About This Beer
The brewers began by using four different specialty malts for the base and kettle hopping it with Loral and Styrian Golding. Then they loaded the brew up with heaps of raisins that soaked for two days in rum barrel-aged Barleywine. Open fermentation with classic Trappist yeast transformed the mixture into a subtly sweet and malty sipper with a hint of fruity banana esters.
Tasting Notes
Booze-soaked fruit makes just about anything better. Adding it during the coolship phase let the brewers infuse extra toffee-like nuances into this crisp and layered Dubbel.
Malty
Fruity
Noteworthy Ingredients
Munich Malts
Pilsner Malt
Loral Hops
Special B Malt
Caramunich Malts
Trappist Style Yeast
Raisin
Styrian Golding
Reviews
3.47
15 Ratings
lane107
2.25
This one was unusual not quite toffee boozy as described and way different than a Belgian double. Oddly there’s a mirin, soy-note that I can’t quite shake.
comescomeththroughzreminiscent of sushi rice.
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summer178
5.0
amazing!
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Shadarlo
4.0
Solid dubbel. Too much special b, not enough candi syrup flavor. But good.
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ucharlesla
4.0
Barrel, bread and malt. The raisin is very present on the nose and surprisingly dry on the finish. Tasty
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trent216
3.75
3.75
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dennis1235
3.0
Very average. Sweet, malty, some raisin, but also almost soapy aftertaste.
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