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De Koningshoeven • Netherlands (Trappist) Belgium
The classic dubbel from the Dutch Trappist abbey. Deep amber-brown with caramel, dark fruit and a touch of liquorice, finishing soft and malty.
Rich, malty and dark, with notes of caramel, dark fruit, raisin, 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.
Can age. A year or two will round and soften it; also great fresh.
"Pairs with roasted meats, stews, and aged cheeses."
Cook this: aged Gouda with dark bread, carbonnade flamande, or roast duck with cherries.
Classic
A dependable shelf staple.
The classic dubbel from the Dutch Trappist abbey. Deep amber-brown with caramel, dark fruit and a touch of liquorice, finishing soft and malty.
The classic dubbel from the Dutch Trappist abbey. Deep amber-brown with caramel, dark fruit and a touch of liquorice, finishing soft and malty.
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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Sint-Sixtusabdij Westvleteren
Brouwerij St. Bernardus
Abdij der Trappisten van Westmalle
Pour it into a chalice, served around 10-14°C, and let its aromatics open before the first sip. Lovely now, though a year or two will only soften and deepen it.
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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