Been a long time…

Greetings to both of my readers. It’s been a while…so let’s get right to it.

As we all know, or at the very least, can safely assume, a beer is a beer but a “double” is simply a stronger variant of an otherwise similarly named “non-double” version of itself.

This would be a correct assumption.

Around here most of are all too familiar with Sockeye Brewing’s flagship IPA, “Dagger Falls”.  Some of its fans may even proudly announce its reign as the “best beer in Idaho”  Most of us then can probably expect that something called “Double Dagger” is likely a bigger, stronger, hoppier version of the original. There is in fact such a beast and at 9% ABV may not be exactly Double per se’…but it is none the less ramped up a bit in all of its important qualities, and it certainly distinguishes itself from it’s “single” namesake.

There are some other styles that are famously double.  Double IPAs of course, the high gravity and high ABV on these brings them close to Barleywine territory.  Dopplebocks are a terrific malty mild smooth toasted lager that can be 8-10% and not to mention Stouts of which “doubles’ are more commonly referred to as “Imperials”  North Coasts “Old Rasputin” is a great example.

However… however. There are some beers out there that have no business being a double….anything. If the single is nothing of note.. then why would you “double” it. If the wind is not blowing outside, and you decided, if you could to double it. It would STILL not be blowing. When you are seated at a restaurant and the waitperson asks if you’d like water to start.. I cant say I’m ever inclined to say.” …yeah, know what…make it a double !”

As it turns out, someone at Widmer must have recently been pondering the fact that their “hefeweizen” is so popular and is on tap at nearly every Applebee’s and Red Robin this side of the Mississippi that it seemed like a no brainer. What about a DOUBLE Hefeweizen. That’s gotta be twice as good, right?

Turns out, though it’s twice as much of not much. The fact that it is an Americanized “hef” and as such lacking much of the classic, some would say “correct” yeastiness character of its 500 year old Bavarian cousin, doesn’t really help it any.. Not unpleasant, mind you, but there just isn’t any there…there. And calling it a double or an Imperial just comes off as a bit pretentious. Buts it’s a double, it’s new, and it’s out there, in 16oz cans, and maybe even at your local neighborhood Applebees.

Cheers,

BBB