Beer Pick: Twain’s Purgatory to Paradise Belgian Dubble

Twain’s Purgatory to Paradise. Photo by Tori-Allen PR.

Though it sometimes flies a bit under the radar, Twain’s Brewpub & Billiards in Decatur has been a fixture of the Atlanta craft beer scene for many years.

Maybe most notably, before he left to found Creature Comforts in Athens, David Stein developed the recipe for the much beloved, and often elusive, Tropicalia IPA at Twain’s, while pioneering several more beers there.

In late 2016, Mike Castagno took over as Twain’s head brewer, bringing with him a wealth of experience as a research chemist, and a whole bunch of awards as a homebrewer.

I’ve been impressed with the quality of Castagno’s beers since he debuted the first batch over a year ago.

And lately, I’ve enjoyed his Belgian-style ales, including Purgatory to Paradise Belgian Dubble — a take on the complex but food-friendly style that I often associate with cold weather and the holiday season.

So in honor of the winter solstice and the holiday season, Twain’s Purgatory to Paradise Belgian Dubble is this week’s Beer Pick.

Beer Pick

Purgatory to Paradise Belgian Dubble
Twain’s Brewpub & Billiards, Decatur
Available on draft now at Twain’s


This take on the Belgian dubbel style exhibits the typical flavors of stone fruit, caramel, toffee, rum, raisins and chocolate, with some sweetness at the center, and a yeast character that reveals hints of bubble gum, clove and pepper.

At 7.5-percent, the alcohol is not overpowering, but offers a welcome touch of warmth for cold weather sipping, with a soft carbonation that lingers on the palate.

Pair with

Match the complex flavors of stone fruit and caramel in this Belgian-style ale with hearty wintery dishes such as seared foie gras, duck with cherry sauce, or the classic Flemish beef stew known as carbonnade flamande. At Twain’s, try it with the beer-braised pork sausages with sweet potato and pepper hash.


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