Force Majeure Double is a proper attempt at the Belgian dubbel: a style defined by malt complexity rather than hop bitterness. It pours deep mahogany with a tan head, and the nose goes straight to dark fruit, caramel and baking spice. On the palate, prune and dark cherry sit alongside caramel through the mid-palate, carried on a smooth, medium-to-full body. The finish is clean with a gentle roast edge and softens out without lingering too long. At 0.4% it pairs naturally with rich food: braised meat, aged hard cheese, dark chocolate. Serve at 10–12°C in a tulip or goblet to open up the malt character.