La Trappe Dubbel (Koningshoeven / Dominus)
After fighting the champaign cork and eventually pulling out the waiters key when no one was looking I managed to remove the insistent cork. The dubbel poured into my goblet with a dense head of natural carbonation provided by the bottle conditioning. The thick tan foam lingers minutes after the pour. The nose is not nearly as appealing as the appearance with overt sweetness as though the yeast did not attenuate well. After that is the note of old yeast and the distinct leathery note of wild yeast; finishing with fig, spice, and maybe a hint of black cherry and raisin. The nose deceives the taste. The body is full and nicely carbonated, the under attenuation I worried about is not an issue. Wild yeast provide a dominate leather taste and leave their characteristic sour note on the tongue. Not the best Trappist of this style, but certainly an enjoyable experience worth trying and maybe revisiting.