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Dubbel
Also called Double, Trappist dubbel, Abbey dubbel, Belgian brown ale, Bruin
A dubbel is a dark brown, malty Belgian ale of 6.0 to 7.6% ABV with flavors of caramel, raisin and plum, a dry finish and low bitterness. The modern style was established by the Trappist abbey of Westmalle in the 1920s.
| Origin | Westmalle, Belgium, 1920s |
|---|---|
| Alcohol (ABV) | 6–7.6% |
| Bitterness (IBU) | 15–25 |
| Color | Dark amber to copper-brown |
| Glass | Chalice or goblet |
| Serving temperature | 10–13 °C |
| Classic examples | Westmalle Dubbel, Chimay Red (Première), Rochefort 6, St. Bernardus Pater 6, La Trappe Dubbel, Westvleteren 8 |
History
Strong dark beers were brewed in Belgium long before the 20th century, but the modern dubbel traces to the Trappist abbey of Westmalle, near Antwerp. The monks began brewing in 1836 and, after re-equipping the brewery following the First World War, produced a stronger brown beer known as the 'double' in the 1920s. After 1945 other Trappist monasteries, including Chimay and Rochefort, and many secular abbey-beer brewers adopted the style. The terms double and tripel originally indicated relative strength within a brewery's lineup.
Appearance, aroma and taste
Dubbel is dark amber to copper-brown, generally clear, with a dense, creamy, long-lasting off-white head. The aroma is rich and malty, with caramel, toast and dark fruits such as raisin, plum and dried cherry, often with a little banana ester, chocolate or clove spice. On the palate the malt sweetness is balanced by a dry finish and low bitterness of 15 to 25 IBU. Body is medium, carbonation high and alcohol warmth gentle. Roasted or burnt flavors are inappropriate.
How it is brewed
The base is Belgian pilsner malt with Munich, aromatic and Special B or other caramel malts. The characteristic color and dried-fruit flavor come largely from dark Belgian candi syrup or sugar, which is fully fermentable and keeps the finish dry. Hops are used sparingly, usually continental varieties. A Belgian abbey yeast ferments at 18 to 25 °C, producing fruity and spicy aromas. Most dubbels are bottle-conditioned with additional sugar and yeast, giving high carbonation and allowing them to age.
Food pairing
Dubbel suits rich, slow-cooked dishes. In Belgium it is used in and served with carbonnade flamande, rabbit braised in beer with prunes, and pork cheeks. It pairs with roast duck, lamb, barbecue ribs, mushroom risotto and game. Trappist cheeses such as Chimay, Westmalle or Orval cheese, as well as aged Gouda, match its malt and fruit. For dessert, try fig tart, bread pudding, gingerbread or milk chocolate.
Dubbel beers on the map (4)
BeerGuessr lists 4 brands whose flagship is a dubbel, from 2 countries. Most come from Belgium (3). Their strength ranges from 7.5% to 8% ABV.
Dubbel: questions and answers
What is the difference between a dubbel and a tripel?
A dubbel is dark brown, malty and fruity at 6.0 to 7.6% ABV, with dried-fruit and caramel flavors. A tripel is golden, drier, more bitter and stronger at 7.5 to 9.5% ABV, with spicy and citrusy yeast character.
Why is it called dubbel?
Dubbel means 'double' in Dutch. The name originally indicated a stronger beer than a brewery's ordinary table beer. It does not mean the beer is twice as strong or double fermented, although many dubbels are bottle-conditioned.
Which Trappist breweries make a dubbel?
Westmalle Dubbel is the archetype. Chimay Red (Première), Rochefort 6, La Trappe Dubbel and Westvleteren 8 are other well-known Trappist examples. Many secular abbey beers, such as St. Bernardus Pater 6, follow the same style.
Related styles: belgian and french ales
All beer styles →Sources: styles.bjcp.org, en.wikipedia.org
Last reviewed October 2026.