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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.
Technical sheet
Category: | Beer |
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Producer: | Abdij der Trappisten Westmalle |
Volume: | 33cl |
Alcohol Vol.: | 7% |
Fermentation: | Warm Fermenting |
Type Of Beer: | Dubbel |
Country: | Belgium |
Elaboration of Westmalle Dubbel
Westmalle Dubbel
TASTING NOTES:
- Appearance: Dark amber.
- Aroma: Fruity.
- Body/Taste: Intense, with a touch of sweetness.
ABV: 7% Vol