Belgian-Style Dubbels are brown to very dark. Chill haze is acceptable at low serving temperatures. Slight yeast haze is often evident when bottle conditioned. Head retention is dense and mousse-like. Chocolate-like caramel aroma is present. Fruity-ester aromas (especially banana) are appropriate at low levels. Diacetyl aroma should not be perceived. Hop aroma is low if present. Malty sweetness and chocolate-like character is present. Hop flavor is low if present. Hop bitterness is medium-low to medium. Diacetyl should not be perceived. Fruity-ester flavors (especially banana) are appropriate at low levels.