Belgian Dubbels have a rich dark fruit profile from the Special B malts and the Belgian Yeast. One great compliment to this is to toss a cinnamon stick or two into the primary or secondary fermentor during aging. A touch of cinnamon adds a interesting complexity to the beer that enhances the overall experience.
I really love Pork dishes. I also love Belgian Beers. Naturally I combined the two in a recipe for Belgian Strong Glazed Pork Chops - but feel free to use a Dubbel, you'll get a very similar flavor addition during the cooking process!
Stats:- 3 Weeks Primary Fermentation- 5 Weeks Bottle Conditioning- Original Gravity:1.063- 7.2% ABV (Estimated)- IBUs: 24.0 - SRM:25.2 - 90 Minute Boil
Hops- 1/2 oz. German Tradition- 1/2 oz. Czech Saaz
Yeast- Safale T-58- White Labs Trappist Ale Yeast (WLP500)- Wyest Belgian Ale Yeast (1214)Other- 8 oz. Dark Candi Sugar- 2 oz. Priming Sugar