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I’ve brewed a gluten-free dubbel and tripel using this, and it’s the most true-to-style GF beer I’ve managed to brew. My friend’s comments were ‘Tastes like Leffe brune’, which was pretty exciting for me to geto the point of ‘tastes like beer’ after a lot of experimentation. I’ve started around 21 degrees and ramped up to 25 or higher over the course of a few days and haven’t noticed a lot of difference with a couple of degrees variation at the high end.
Aromas were pretty similar to Chimay in a side-by-side comparison.
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