Deep ruby-brown and rich with dark fruit, the Dubbel is the contemplative heart of the abbey tradition. It is malty and warming yet never heavy, finishing drier than its caramel aromas suggest.
A Dubbel is a dark, malty Belgian ale of moderate strength, born in the Trappist abbeys. The name ("double") historically signalled a stronger, darker brew than the everyday table beer.
How it tastes.
- Appearance
- Deep ruby to brown, clear, with a creamy tan head.
- Aroma
- Caramel, raisin, plum, light banana, and gentle spice.
- Palate
- Malty and smooth, with dark-fruit sweetness balanced by a dry finish.
- Finish
- Dry, warming, and lightly spiced.
How to serve.
The Chalice · 10-14°CServe at 10 to 14 degrees in a chalice or goblet. The wide bowl releases the malt aromatics and supports a thick head; let it warm in the hand so the dark-fruit complexity opens up.
History & tradition.
The modern Dubbel was shaped by the Trappist monks of Westmalle, who reformulated their dark ale into its current form in 1926. Its signature depth comes from dark candi sugar, which lends raisin and caramel notes while keeping the body deceptively light. It became the blueprint for abbey dark ales across Belgium.
Belgian Dubbel to try.
Westvleteren 8Sint-Sixtusabdij Westvleteren8% ABV$$$$St. Bernardus Pater 6Brouwerij St. Bernardus6.7% ABV$$$$
St. Bernardus Prior 8Brouwerij St. Bernardus8% ABV$$$$La Trappe DubbelDe Koningshoeven7% ABV$$$$Westmalle DubbelAbdij der Trappisten van Westmalle7% ABV$$$$Gulden DraakBrouwerij Van Steenberge10.5% ABV$$$$Gouden Carolus ClassicBrouwerij Het Anker8.5% ABV$$$$Chimay RedAbbaye de Scourmont7% ABV$$$$The breweries.
How to drink it.
Frequently asked.
Dark candi sugar. It boosts the alcohol while contributing raisin, fig, and caramel notes, and keeps the body from becoming heavy or syrupy.
