Westmalle Dubbel

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.

Westmalle Dubbel is a dark red-brown beer with a rich, complex taste thanks to re-fermentation in the bottle. You pick up touches of caramel, malt and fruity esters reminiscent of ripe banana. The beer pearls beneath a covering of dense, cream-coloured froth. A lovely lace pattern forms on the inside of the glass once emptied. The long, dry finish of this balanced, mild Trappist beer will stay with you.