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Abbey Dubbel - John Harvard's Brewery & Ale House

Not Rated.
Abbey Dubbel
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BA SCORE
-
no score

7 Ratings
THE BROS
-
no score

(send 'em beer!)
Ratings: 7
Reviews: 6
rAvg: 3.66
pDev: 12.57%
Wants: 0
Gots: 0 | FT: 0
Brewed by:
John Harvard's Brewery & Ale House visit their website
Massachusetts, United States

Style | ABV
Dubbel |  ABV ?

Availability: Rotating

Notes/Commercial Description:
No notes at this time.

(Beer added by: weeare138 on 05-18-2006)
Beer: Ratings & Reviews
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Ratings: 7 | Reviews: 6 | Display Reviews Only:
Photo of dextermcgurk
3.5/5  rDev -4.4%

dextermcgurk, Jul 08, 2012
Photo of plaid75
3.63/5  rDev -0.8%
look: 4 | smell: 3.5 | taste: 3.5 | feel: 3.5 | overall: 4

Poured a medium amber hue with a one finger foamy white head. There was good retention and lacing.

The smell featured soft esters, cocoa and a light candy sugar.

The taste was mildly eatery with a nice nuttiness and soft, dry malt.

The mouthfeel was toward the lighter side of the style.

Overall a tasty lighter interpretation of the style.

plaid75, Jan 25, 2010
Photo of LilBeerDoctor
3.48/5  rDev -4.9%
look: 4 | smell: 3.5 | taste: 3.5 | feel: 3 | overall: 3.5

Reviewed on 8/27/08. On tap at JH. Pours a clear amber with no real head. Aroma of roasted nuts. Flavor of peanuts, roasted malt, coffee. Based on previous ratings, it seems that they improved this one! A little roasty for a dubbel perhaps but tasty nonetheless. Palate is slightly thin. I liked this one.
7/4/7/3/14 (3.5/5)

LilBeerDoctor, Dec 23, 2008
Photo of HimerMan
4.4/5  rDev +20.2%
look: 4.5 | smell: 4 | taste: 4.5 | feel: 4.5 | overall: 4.5

On tap 5/26/06 after my excursion to BeerYard.

Pour - Dark brown with amber highlights (actually like a dark applce juice). Nice smell - but not very strong.

Taste - Brown sugar and malt come though, with the malt continuing on throughout the beer. Very nice, clean, creamy and sweet - accompanied the food very well.

Overall very easy to drink, this was the best beer I had at John Harvard's. (I did not try the Bouron Sue yet.)

Definitely worth having this if you are in the area. Really nice to drink, alcohol not present in the sip. Very nice, well made.

Cheers.

HimerMan, May 27, 2006
Photo of DarkerTheBetter
3.15/5  rDev -13.9%
look: 4 | smell: 3 | taste: 3 | feel: 4 | overall: 3

This beer came a dark amber with cherry highlights. The head consisted of a thin film of with little clusters of tiny bubbles.

Smelled of a sour spicy yeast with a touch of sour corn and light under ripe ambiguous fruits.

Tasted of a caramel malt with a touch of cherries but then picks up an awkwardly paired dry yeast and an out of place dry snap of hops. As it warmed, a little cough syrup showed up along with a medicinal, astringent alcohol.

The mouth feel was light, clean and a little dense with a thickening micro carbonation.

Not too hot. The requisite flavors the style were there, but they really didn’t seem to get along with one another. I’m not saying I could do any better, but for the style, I wasn’t too impressed.

DarkerTheBetter, May 21, 2006
Photo of WonderWoman
3.2/5  rDev -12.6%
look: 4 | smell: 3 | taste: 3 | feel: 3.5 | overall: 3.5

This beer has a light copper color with a thin head that laces the glass. Smells of brown sugar with floral hints. At first it tastes of apples, molasses and caramel, then finishes with a sweet malt. I was unable to notice any spicy notes. As it warmed I thought some spiciness may surface but I was left with only the taste of “granny smith” apples. The mouth feel is thin with bits of carbonation, that coats the back of my throat rather medicinally. Over all, it’s alright when it’s cold but looses its appeal after it’s warmed.

WonderWoman, May 21, 2006
Photo of weeare138
4.28/5  rDev +16.9%
look: 4 | smell: 4 | taste: 4.5 | feel: 4.5 | overall: 4

John Rehm aged this Dubbel over raisins...
Appears a copper toned light brown with a lush 3 finger beige head that slowly fades. Pockets of CO2 bubbles rise to the top. Scattered lacing is left all around the glass.
Smell is of brown sugar, raisins, prunes, Belgian yeast, candy sweetness with a distinct vinous characteristic.
Taste is a very complex version of the aromas with a rum soaked raisin finish and perhaps a light dusting of cocoa.
Mouthfeel is medium bodied, semi-sweet, with a solid Belgin-esque finish.

weeare138, May 18, 2006
Abbey Dubbel from John Harvard's Brewery & Ale House
- out of 100 based on 7 ratings.