The story
Monks have brewed beer in Europe for well over a thousand years, but the dubbel as we know it is a nineteenth-century creation. In 1856 the Trappist monks of Westmalle Abbey, near Antwerp, began brewing a brown beer that was stronger than their everyday table beer. Over the following decades that recipe evolved into what became known as a “double” — richer and more potent than the simple beer the monks drank with their meals.
The style spread among Belgium’s Trappist abbeys and was widely copied by secular breweries, which often sell their versions as “abbey beers.” Today, dubbel is one of the cornerstones of Belgian brewing.
What it tastes like
A dubbel pours a deep amber to reddish-brown with a thick, creamy, long-lasting head. The aroma is rich and inviting: dark fruit like raisin and plum, caramel, a touch of chocolate and sometimes a whiff of banana or clove from the yeast. On the palate it is medium-full and smooth, with malty sweetness balanced by lively carbonation and a fairly dry finish. The alcohol is present but well hidden.
How it’s made
Brewers start with pale Pilsner malt and add specialty malts such as Munich or aromatic malts for depth. The colour and much of the dark-fruit flavour come from dark Belgian candi sugar or syrup, which also boosts alcohol without adding heaviness. Hops play a small role. A characterful Belgian ale yeast, fermented a little warm, contributes fruity esters and gentle spice. Most dubbels are bottle-conditioned, producing high, fine carbonation.
Fun fact
Only a small number of monasteries worldwide are allowed to put the “Authentic Trappist Product” logo on their beers. The label, managed by the International Trappist Association, requires that beer be brewed within the abbey walls under monastic supervision and that profits support the community or charity rather than private gain.