STEENBRUGGE Dubbel Bruin
Bottle-conditioned (6.5% ABV), cask (6.3% ABV)
BRUGES “GRUUT” (BLEND OF HERBS)
The secret of STEENBRUGGE Abbey beer is the blend of herbs known as “Gruut”, which endows this abbey beer with its delicious flavour. Every town used to have its own beer with individual character. In Bruges that character was determined by a blend of herbs that brewers were obliged to purchase form the city?s spices and herbs shop known as the “Gruuthuse”. This medieval tradition is perpetuated in STEENBRUGGE Dubbel Bruin.
Top-fermentation yeasts can be divided into two subspecies: the subspecies that gives the beer a fruity character and the subspecies that gives off a smoked (phenolic) character. An own yeast strain from the first subspecies gives STEENBRUGGE Dubbel Bruin its fruity banana-like aroma.
RE-FERMENTATION IN THE BOTTLE
STEENBRUGGE Dubbel Bruin undergoes second fermentation in the bottle. During conditioning, some sugar and yeast are added which ferment into alcohol and carbonic acid gas in the “hot chamber”. This gives the bottled beers their slightly higher alcohol content than the same beer from the cask. The yeast sediment at the bottom of the bottle protects the beer against oxidation, thus preventing rapid ageing of the taste.
Brand values: Sincere ? Competent ? Respectable ? Traditional ? Authentic ? Reliable ? Mature ? Inspiring
Moment: Connoisseurs’ beer ? For drinking to relax or as a treat ? Especially on one?s own, but also in a small group
First pour out the beer down the side of the glass, holding at an angle then upright, moving the bottle towards or away from the glass to adjust the amount of head and to form an extra stable head by forcing the nitrogen out of the air. Pour out the bottle in one smooth movement without swirling, i.e. ensure that the outflow from the bottle is never completely closed off by flowing beer when pouring. Swirling hampers the formation and adjustment of a stable head and stirs up the “sediment” (i.e. yeast sediment that provides turbidity and extra bitterness) in the case of bottle-conditioned beers.
When performing the pouring ritual at the table, we leave some beer in the bottle. Reason: in the case of bottle-conditioned beers, this remaining beer contains the “sediment”. We let consumers decide for themselves whether or not they want to pour this out, according to their personal preference.
In the case of 75 cl bottles with “sediment”, the bottle is held as horizontally as possible when moving from one glass to the other so that the “sediment” is not stirred up and the beer does not become turbid as a result.
2011 – European Beer Star
STEENBRUGGE Dubbel Bruin Abbey beer is a brown beer with a straightforward malty flavour and a fruity fermentation aroma combined with the subtle Bruges “Gruut” blend of herbs with a cinnamon accent. Top-fermented beer with secondary fermentation in the bottle.
|aroma and taste|
score from 1 to 8 (1 = no taste, 8 = dominates all other tastes)
|° Plato (extract content g/100 ml)||14.5|
|Degree of fermentation %||80|