Double

The Dubbel is one of the great styles of the Belgian tradition, associated with the Trappist monasteries that popularized it at the end of the 19th century. Its name, which means double in Flemish, refers to a recipe with a higher malt concentration than the table beer that was brewed in the monasteries for daily consumption. It is a deeply malty, complex beer with remarkable aging potential.

In the glass, it shows a reddish-brown to mahogany color with ruby highlights, a creamy, cream-colored head with good retention. On the nose, it unfolds a fascinating range: caramel, toffee, banana, raisin, fig, date, prune, mild chocolate, toasted bread, and a background of spices characteristic of Belgian yeast. On the palate, it has a medium body, with well-integrated malty sweetness, high carbonation that lightens the mouthfeel, mild bitterness (15-25 IBU), and a dry, elegant finish with controlled alcoholic warmth. The alcohol content ranges between 6% and 7.6%.

It is brewed with pilsen, Munich, and special caramelized malts, a significant proportion of dark candi sugar that provides the nuances of dried fruit and lightens the body, discreet European hops, and, above all, highly expressive Belgian yeasts. It is usually bottle-conditioned, which gives it a very fine effervescence.

It is an extraordinary beer to pair with braised meats, game, stews, aged cheeses, foie gras, or chocolate and nut-based desserts. It is served between 8°C and 12°C in a chalice glass. An essential pillar for discovering Belgium.