Belgian monks wanted a stronger version of the ale they usually drank at the brewery, hence the name Dubbel, or "double". Belgian style beers typically use Belgian candy sugar, made from beets, to raise the alcohol percentage and give a slight alcohol burn on the finish. This is a dark amber beer with no perceptible hop flavor or aroma that we aged for three months in a Kinsey Bourbon barrel. .
Cross-Eyed Owl Brewing
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