Online responses to CL's Beer Issue feature "The beer snob's guide to (really good) beer" by Besha Rodell, published June 15, 2006.
In my experience: based on no research, not all dubbels are the same style. some are medium bodied and carmel color, while others are brown and rich. since triples are consistently more alcoholic than dubbels, i assumed that was the factor that determined the name. and no, they are not necessarily two or three times as strong, but that is not suggested in the article. but what do i know? .
Three Philosophers?: My God man! Three Philosophers? It's horrid beer! Horrid! There's a brewer out of Quebec called Unibroue, and they brew a beer called Trois Pistoles. Now THAT'S good beer.
A Couple of Incorrect Statements: Your writing is appreciated as it helps introduce more people to Belgian beer, however I thought I would point out some misconceptions. "Belgian beers referred to as dubbels or trippels, meaning double- or triple- (and sometimes quadruple) fermented." *** These refer to different styles of Belgian beers. They have nothing to do with how many times they have been fermented. A quadruple also doesn't mean that it is four times as strong as a single. "Gueuze is an unflavored lambic" *** What I think you mean to say is that 'stright lambic' does not have fruit additions. This does not mean, however, that it is "unflavored", which it certainly is not! Also, gueuze is blended straight labic (usually 3-year-old and 1-year-old is blended to produce this beer).
LETS AGREE: to disagree. But why no mention of Miller Lite in this article?
.com-ments are edited for space, not content, punctuation or grammar.
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