From the Beer Writer: Last week’s featured beer was a double IPA. For most local craft-fans, that’s the only double-referencing beer-style they’re bound to seek out, but I’ve been a long-time fan of Belgian dubbels. The middle-ground member of the monastic family of Belgian beers, they traditionally come in a chestnut-to-brown-hued package registering between six-and-eight percent alcohol-by-volume (ABV), and are the complete opposite of the hop-forward, dry, sun-geared ales San Diego is famous for. As such, few local breweries produce dubbels, so when I sample any I come across. Such was the case last week at Lomaland’s Bay City Brewing Company, when I found myself in the midst of a raucous pre-Gulls game packed-house. Once the hockey fans cleared out, I ordered the 7% ABV Bay City Dubbel and, before even taking a taste, felt myself falling in love thanks to big, flowery, banana-like aromas. Those sensory clues were in keeping with the flavor-profile of the beer, which is big on Belgian yeast character coming across as banana bread, baking spices and calendulas. Unlike poor examples of this style, the beer was not overly sweet and was above-average from a drinkability standpoint.
From the Brewer: “Bay City Dubbel is a dark, amber-colored ale inspired by the monks of the Franciscan Order. Dark crystal malts from both Europe and the U.S. give this beer its darker appearance and a subtle caramel flavor. The Belgian yeast used during fermentation lends a spicy character that balances the malty sweetness and creates a medium-bodied beer. Belgian yeasts are unique to brew with because of the phenols, esters and glycerin that they produce at various levels. This particular strain creates a medium bodied beer that is easier to drink than some more traditional versions of the style.”—Chris West, Head Brewer, Bay City Brewing Company
