Belgian Dubbel
Dubbel is a reddish-brown Belgian ale developed by Trappist monks. It is malty and fruity with a warming strength, yet it finishes drier than its color suggests. It is the gentlest way into the world of strong Belgian beer.
Food pairings
- Beef stew
- Roast duck
- Washed-rind cheese
Glassware and serving temperature
Goblet or chalice50 to 55°F (10–13°C)
What it tastes like
Raisins, plums and dark caramel, with a little clove or pepper from the yeast. Dark candi sugar adds flavor while keeping the body light. Bitterness is low and carbonation is high.
Where it comes from
The monks of Westmalle Abbey brewed a strong brown beer in 1856 and reworked the recipe in 1926 into what is now Westmalle Dubbel. Other abbeys and secular breweries followed. Only beers brewed within a Trappist monastery, under the monks' supervision, can carry the Authentic Trappist Product label.
How to serve it
Serve at 10–13°C in a wide goblet. Too cold and the fruit flavors disappear. Most dubbels are bottle-conditioned, so pour in one steady motion and leave the last centimetre in the bottle.
What to eat with it
Beef stew, roast duck, barbecue ribs, washed-rind cheeses and dark chocolate.
