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The History of Dubbel
When monastic communities began to brew an ale for sale to the public, it was often a stronger brew than the ale the community consumed in the abbey. Brewing scholars aren't certain, but in the days before universal literacy, this "second style" could have had the barrels marked with two X's . . . which possibly led to the name "dubbel."
Brown-amber color, subtle dark-malt aroma balanced by Belgian yeast character. Deeply malty, with a subtle and dry finish that hints at tropical fruit.
After dinner. with espresso, paired with sweeter soft cheeses, or with beef remoulade and rich sauces. Serve in the traditional Westmalle goblet at 45-50 °F.
Ratebeer.com: 99 points
Highest-rated "Abbey Dubbel," - ratebeer.com
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