The Soul of Belgian Dubbel

Born from the monastic tradition of Belgium, the Dubbel is more than a beer — it's a revelation in a glass. This Trappist treasure embodies warmth, depth, and harmony, carrying with it nearly a century of brewing devotion. Though inspired by ancient recipes, its modern form emerged in 1926, when Henrik Verlinden crafted the first Dubbel at the Westmalle Abbey Brewery. Known as Dubbel Bruin, it quickly captured the hearts of brewers across Belgium, sparking a legacy that endures to this day.

The Heart of Its Flavor

What sets the Dubbel apart from other dark ales is its soul: Belgian candi sugar. This rich, caramelized syrup — dark, glossy, and full of character — infuses the beer with notes of toffee, malt, raisins, and ripe dark fruit. Its color dances from deep amber to luminous copper, revealing complexity both in sight and flavor.

A Complex Yet Balanced Experience

The experience is layered and refined: a dry finish that balances a whisper of sweetness, a velvety texture, and aromas that invite contemplation. Most Dubbels are bottle-conditioned, alive with subtle natural carbonation and a gentle haze that hints at their artisanal roots. Despite their strength — often above 6.5% ABV — the alcohol remains elegantly hidden, letting the malt and yeast harmonize without harshness.

Perfect Pairings

To truly appreciate a Dubbel, pair it with life's indulgences:

• Aged Alpine or wash-rind cheeses
• Dark chocolate
• Slow-roasted or barbecued meats
• Hearty stews and sausages

Its malty richness complements robust flavors, elevating every bite with a touch of Belgian magic.

The Dubbel isn't just a beer style — it's a testament to craftsmanship, patience, and passion. Every sip tells a story of monks, malt, and mastery.