Westmalle Trappist Dubble
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 gentle, dry finish that hints at tropical fruit.
After dinner with espresso, paired with sweeter soft cheeses. Try with beef remoulade and rich sauces, or with vegetable soup, or with root vegetables: carrots, beets, parsnips. Pairs beautifully with morel or chanterelle mushrooms. Serve in the traditional Westmalle goblet at 45-50 °F.
Gold Medal, U.S. Open Beer Championship 2018
Ratebeer.com: 99 points (July 2018)
"Top 10 Beer of 2014" Beer Connoisseur Magazine, December 2014
Gold Medal, 98 points and Top-Rated Dubbel - World Beer Championships 2014
Highest-rated "Abbey Dubbel," - ratebeer.com
ABV: 7.0% - OG: 1.063 - IBU: 24
Ingredients: Water, barley malt, candi sugar, hops, yeast.
Nutritional info: Serving Size - 11.2 oz. (330 ml). Calories: 220; Total Fat 0 g (0% Daily Value); Sodium 30 mg (1% DV); Total Carbohydrates 14 g (5% DV); Sugars 0 g; Protein 2 g (3% DV). (Percent Daily Values are based on a 2,000 calorie daily diet.)
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