“I’d recommend about 6 or 7 coriander seeds be crushed and added for the last minute of boil. Although this may seem like a miniscule amount, a touch of coriander is all that is desired.”
—Drew Cluley, head brewer
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Written by Glenn BurnSilver
“I’d recommend about 6 or 7 coriander seeds be crushed and added for the last minute of boil. Although this may seem like a miniscule amount, a touch of coriander is all that is desired.”
—Drew Cluley, head brewer
Already a member? Log In
Recipe
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Trappist-Style Dubbel
We decided on a simple grain bill for our dubbel to allow the yeast to express that Belgian character of fruity esters and some spicy phenols in the aroma that so many of us enjoy when we first take a sip of a well-made dubbel.
Recipe
This Belgian dark strong ale is brewed with dark candi syrup and dark malts to create a beautiful dark amber ale with sweet, toffee-like aromas.