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Brouwerij De Halve Maan • West Flanders Belgium
The dark dubbel from the historic Halve Maan brewery in the heart of Bruges. Deep amber-brown, it offers toasted caramel, dark fruit, and cocoa with a gentle roast and a smooth, malt-driven finish.
Rich, malty and dark, with notes of caramel, dark fruit, chocolate, with a balanced, moreish finish.
Serve at 10-14°C in a chalice to maintain a generous head and let the aromas bloom.
10-14°C
Style-based profile from ABV, style & tasting notes.
Cellars well. Strong and bottle-conditioned, it rounds into sherry and dried-fruit notes.
"A natural with beef stew (carbonnade) or roasted root vegetables that echo the malt sweetness."
Cook this: carbonnade flamande, steak-frites, or roast duck with cherries.
Classic
A dependable shelf staple.
The dark dubbel from the historic Halve Maan brewery in the heart of Bruges. Deep amber-brown, it offers toasted caramel, dark fruit, and cocoa with a gentle roast and a smooth, malt-driven finish.
The dark dubbel from the historic Halve Maan brewery in the heart of Bruges. Deep amber-brown, it offers toasted caramel, dark fruit, and cocoa with a gentle roast and a smooth, malt-driven finish.
On the Dubbel style, Rich, dark-amber to copper ale. Notes of toasted caramel, dark fruit (raisin, plum), and cocoa. Moderately strong with a malty sweetness.
Explore the Dubbel guide Source: RateBeerThe broad, open bowl releases the deep malt aromatics of strong abbey ales and supports a thick, protective head, built for slow, contemplative sips.
Cellar-cool the glass
Clean and dry, never frosted
Pour straight & bold
Down the centre to raise a head
Build a rocky crown
A full head locks in the aroma
Let it warm
Malt complexity blooms as it opens
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Pour it into a chalice, served around 10-14°C, and let its aromatics open before the first sip. Patience rewards this one: a few years in the cellar will round it into something deeper.
Brother Anselm, cellarmaster
Did you know?
Many Belgian beers refermenent in the bottle, creating natural carbonation and complex flavors.
Why it tastes differentThe Monk's Dispatch
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