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In 1865, the monks of Westmalle started brewing a dark Trappist beer in addition to their table beer. They adjusted the recipe in 1926, doubling the amounts of raw ingredients to produce a new, stronger beer. Dubbel is a logical name for this doubled beer, though it is more often simply called ‘Trappist'. To this day, the 1926 recipe is the basis for Westmalle Dubbel.
Elaboration of Westmalle Dubbel
- Appearance: Dark amber.
- Aroma: Fruity.
- Body/Taste: Intense, with a touch of sweetness.
ABV: 7% Vol