Double
Lo Rez Brewing

 

I am a fan of Lo Rez. I now consider Chicago to have covered its three sides with at least one Belgian-inspired brewer. (Off-Color I found four years ago to represent the north-side. Then I became a Whiner's fan, the southside team. And last year, the west-siders emerged as Lo Rez.

(Note that I follow breweries more than Chicago's north-south side baseball rivalry. I consider this a virtue and less of a waste of summer-time... and more spiritually fulfilling.)

As for Double... I'm glad Lo Rez didn't choose the French, but they should have chosen the Spanish "doble." While we do not seem to have any Trappists brewers from Spain or Latin America, "doble" would have been a good joke.

And while Doble starts with pretty good Looks (a crystal clear amber that is attractive in the sun), it really should have more foam and lace. The foam's quick disappearance makes me ask if the yeast was made/kept right. One wiff and I start to think I'm right (bland fruity tells me the yeast is not working the malt into fruit like the masters do.) Tastes say the same; but is nicely balanced. In addition to getting the yeast right, more brewers sugar should be considered for the next rendition. Double is decent in the mouth, but only barely above average. It does have enough bubbles to clean the palate and I had Doble with appetizers, cheeses and a smattering of leftovers. So, this is a good a table beer.

But to hang with the master brewer Brothers, a richer yeast and some brewers sugar will go a long to making Double into Doble.

P.S. I still intend on visiting Lo Rez' taproom post-lockdown.