Brussels Beer Project, Jungle Joy

Brussels Beer Project, Jungle Joy

Here’s your cheat sheet for Jungle Joy by Brussels Beer Project. Some of you might remember that we had Delta IPA from this brewery back in March 2016. That was a truly delicious beer, so I’m looking forward to this one.

Brussels Beer Project, Jungle Joy / Dubbel / 6.6% ABV / IBU 20

Featured in main subscriber on 25 October 2018.

Find Brussels Beer Project on Twitter at @beerproject_bxl and on Instagram at @beerproject_bxl.

Serving temperature

Serve this beer between 10°C and 13°C; stick it in the fridge for 30 minutes or so.

As ever, be wary of over-chilling your beer. More chill means less flavour. To learn more read my post on recommended serving temperatures.

Flavours to expect

[perfectpullquote cite=”Brussels Beer Project” align=”right”]A perfect showcase of mango and passion fruit in a beer[/perfectpullquote]

By all accounts this beer is not a typical dubbel. For a start it pours slightly lighter, hazy orange or dark honey gold rather than the usual amber through to brown. And then there’s the fruit of course. I’ve seen reviews that say this beer is bursting with overripe fruit. The brewers say they went all-in on fruits and tropical exoticism. Expect robust flavours of orange, mango and passionfruit over a biscuity malt base with a finish that mixes grassy hops and spicy yeast. The beer should be full-bodied with moderate carbonation and a nice head of white foam.

The hops used in this are:

  • Hersbrucker: floral, herbal
  • Magnum: resinous, herbal, pine
  • Mosaic: tropical fruit, blueberry, citrus

Food pairings

Usually with a dubbel I’d suggest rich flavours like barbecue, slow-cooked meat stews, steak, or ribs. These could still work but we’d need to adjust to allow for the fruit in the beer. So perhaps something like duck or game in a fruity sauce.

Another classic pairing with dubbels is washed-rind abbey cheeses. I think this could also work well with the fruitiness in this beer.

Further info

Read more on this beer from BeerBods and Brussels Beer Project.