Hey guys! We’re excited for Firkin Friday tonight! We will be tapping a cask-conditioned Rum Belgian Dubbel. We aged the base beer on Rum barrel chips for several weeks before transferring to the cask and
allow a second fermentation to carbonate. We used Styrian hops for a subtle bitterness to balance out the vanilla and clovey sweetness from the oak and rum flavor extracted from the barrel. We used some dark belgian crystal malt to add plum and raisin notes. Amber Belgian candi sugar was also added at the end of the boil to gain a little alcohol to dry the finish. This is a strong beer, but surprisingly smooth, with a dry finish.