Dubbel

Dubbel is a traditional Belgian beer style, primarily associated with Trappist and other Abbey breweries. The name means double in Dutch, referring to the beer’s relative strength compared with lighter, earlier beers such as singles. The style emerged in Belgian monasteries in the 18th and 19th centuries, with well-known examples such as Westmalle Dubbel helping to define the category. Today many non-monastic breweries also produce dubbels.

Dubbel beers are typically dark to amber-brown, with a deep ruby hue in some examples. They are malt-forward with aromas of caramel, toffee, dried dark fruit (prune, raisin), sometimes hints of spice, clove, and banana esters from the Belgian yeast. Hop character is generally restrained, contributing mild bitterness.

On the palate, dubbels present a rich malty sweetness balanced by moderate to firm bitterness. Flavors mirror the aroma: caramel, dark fruit, biscuit, and sometimes chocolate. The body is medium to full, with a smooth, creamy carbonation from bottle conditioning. Ingredients commonly include pale malt, dark crystal malt, and sometimes Belgian candy sugar to achieve higher ABV without excessive heaviness. They are typically served in chalice or tulip glasses to concentrate the aroma.

Within beer style guides, Dubbel is defined as a Belgian strong dark ale with ABV roughly 6–8% and color ranging from amber to brown. While associated with Trappist production, many modern dubbels are commercially produced outside monastic settings. Notable examples include Westmalle Dubbel, Chimay Première (Red), and Rochefort 6.