Kereru / Velvet Boot 7.5% - 330ml Bottle
The unique flavour of a Belgian Dubbel is imparted by two ingredients- candi sugar and yeast. Candi sugar is more easily converted to alcohol by yeast and is the reason Dubbels and Tripels have a higher ABV without extra body. Combined with the dark malts, this makes for big caramel, brown sugar flavours. The Belgian yeast gives this Dubbel complex banana, clove and spice esters. Kereru describe the aroma of Velvet Boot as "rum soaked banana" and we can't think of a better analogy. If you could bear to wait, this beer will continue to increase in complexity over a few years in the cellar.
And, if you're not into Belgian ales, you could always use your bottle to make a cake.
BREWERY // Kereru
BEER // Velvet Boot
STYLE // Dubbel
ORIGIN // Upper Hutt
ABV // 7.5%
TEMPERATURE // Cellar Temp - 8-10C
FOOD MATCH // Mushroom & Mustard Soup. Pork Belly. Haggis. Christmas Pudding
GLASS // Tulip
Style: Belgian Dubbel