A dubbel with a local twist, using Japanese "kuromitsu" black sugar to add to the layers of flavour
[Character]Complex dark fruit flavors from malt and kuromitsu sugar[Naming]There is something wonderful about the organic way in which a dubbel is constructed. Various notes from the Belgian yeast creates a complex harmony with the blend of malts, and dark sugar finishes it off. In our case, the secret chord is the kuromitsu sugar, adding to the dark fruit nuances.[Brewer's Voice]The Rediscovery Series has been our way to revisit the Belgian brewing tradition that inspired us to start KBC. While each release is special, we especially look forward to the darker Dubbel and Quad releases. This year we are also refermenting in the can to further replicate the traditional techniques of our favorite Belgian beers and we are really excited to see how this comes through in this beer.
Dubbel is a wide ranging yet quite simple style, usually getting its color and rich fruit aromas from dark sugars instead of malt. Using this as a springboard, we brought back the kuromitsu sugar first used in the Quad release last year. We looked to Caramunich malt for a bit more depth of flavor and color, giving the beer ruby highlights.
While still far from the perfect Dubbels of Belgium, we are more than satisfied with the result. The dry yet flavorful finish lends to drinkability despite the relatively high ABV. Our house yeast accentuates the dry fruit character of the malt, and the kuromitsu sugar leaves a lingering depth of aroma that hints at sweetness. And with refermentation in the can we expect this release to get even better with time.StyleDubbelSeriesRediscoveryABV7.0%IBU16Gas Volume2.4MaltPale Ale, Caramunich 2, ChocolateHopPolaris, CrystalYeastBelgian AleOthersKuromitsu SugarCategoryHapposhuJAN4589718741284Best Before2024/02/10