Name - Dubbel
Style - Trappist Dubbel
Brewery - Westmalle
Country - Belgium
ABV - 7.0%
Size - 330ml
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.
Poured a ruby red-brown, almost iced tea colour with a thick bubbly brown head.
The bouquet of dark cherries and fig dominates with some yeast and a slight whiff of alcohol esters is also present on the nose.
Bready Belgian yeast and malt flavours upfront and throughout along with sweet esters, spices, dried dark fruits - raisins, plums, dates, figs, caramel, herbal and earth notes.
Think about a freshly-poured Westmalle Dubbel, and bread might just spring to mind – after all, it was the monks liquid sandwich. And a chunk of a freshly-baked loaf – with sliced banana and a sprinkling of sugar, perhaps – does indeed make for an ideal complement.
Alternatively, on the savoury side of things – and with a little more time – prepare a venison stew, with Westmalle Dubbel to dip your bread into. Or enjoy this Trappist with a poire belle Hélène. It also (naturally enough) makes for a great pairing with the Westmalle abbey cheese
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