There are certain beer style associations we make. Many are well known. When you say saison, I think Du Pont. When you say sour, I think Rodenbach. Stout=Guinness, IPA=Pliny, lambic=Cantillon, and so on. In this case, when I think of a dubbel, I think of Westmalle. Or possibly Rochefort 6 or Red label Chimay. Despite their flavour complexity, they are very simple beers. Many are made with only Pils malts and moderate amounts of noble hops. This complexity is all about the caramelized sugar and Belgian yeast strain. I hate to sound like a fan boy or compare local beers to classic world styles, but the Induction was a close second to Westmalle.
Induction = 9/10
Aroma and taste are similar. Both are a whirling mix of light pepper, dark fruits, tobacco smoke, raisonettes, bread and dried prunes. The aftertaste is a little slick, but dry. A phenolic tongue coating is rather pleasant and long lived.
True, this review is a little short, but one can go on and on and on about the flavours in a good Belgian yeast beer.
The label is also a nice homage and bears a striking resemblance to one of my heros, Gordon Freeman.
Alcohol Content +1
Appearance +1 (nice label and reasonable description of what flavours are expected)
Food Pairings: Ham with a raisin syrup sauce and cloves. Maybe a rye bread and tempeh sandwich. Definitely with some aged Gouda or moderately sharp cheddar.
Cellar: Maybe. Many dubbels improve with age. No reason why this one would not. I might stick one of these in the cellar, they are reasonable priced.