Beer In Summary

Style: Belgian Dubbel
Beer Category: Trappist Ale
Alcohol: High (6-7.6% ABV)
Bitterness: Low (15-25 IBUs)
Colour: Deep Amber to Deep Copper (10-17 SRM)

               

Related Beers: Belgian Blonde, Belgian Tripel, Belgian Quadruple

Essentially invented in 1926 by the Trappist brewers of the Westmalle monastery, modern Dubbel’s are now synonymous with monastic brewing.

Dark beers have been brewed in monasteries for centuries but it wasn’t until brewer Hendrick Verlinden came to Westmalle, still recovering after the war, and helped create a recipe for a reliable, great-tasting beer that would eventually become the modern style we call Dubbel today.

With a medium-dry body, but without the usual hop bitterness to balance against the malt and alcohol sweetness expect to get a little sweetness in the finish. Expect banana and cloves on the nose with toffee, raisin and plum flavours to hit your palate.

Unlike many other dark beers, the colouring for the Dubbel doesn’t come from the intense roasting of the malts. Instead, the dark hue is created by the addition of dark candy sugar. These sugars not only add colour they also lighten the body of the beer and increase the overall alcohol content.

As the little brother of the Quadruple, the Dubbel has less alcohol character but has a very similar flavour profile.

Tasting Notes

Flavour: Plum, raisin, toffee, cocoa, caramel, banana, cloves, pepper.

Intensity: Medium

Malt: Pilsener, CaraMunich, Special B

Hops: Tettnang

Food Pairing

The rich malt-forward taste of this beer makes it great with so many beef dishes. We have paired this in the past with braised beef short rib. You could try making a classic Belgian Carbonade where the beer is part of the cooking liquor.

Great with braised meats, soft, pungent cheeses and chocolate fondant.

Beers to Try

Westmalle Dubbel, Chimay Red (Premiere), Rochefort 6, St. Bernardus Prior 8

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