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Belgian Dubbel
A malty, dark Belgian abbey ale of raisin and dark-fruit flavours from candi sugar and yeast, moderately strong.
About the Belgian Dubbel style
The dubbel is the darker, maltier partner to the tripel in the Belgian abbey tradition, again associated with the Trappist breweries and especially Westmalle.
Its raisin, fig and dark-fruit flavours come largely from dark candi sugar or syrup rather than roasted malt, combined with the spicy, fruity character of Belgian yeast. It is rich but not heavy, finishing drier than its flavour suggests.
The term dubbel is a Belgian Trappist beer naming convention. The origin of the dubbel was a strong version of a brown beer brewed in Westmalle Abbey in 1856, which is known to have been on sale to the public by June 1861. In 1926, the recipe was changed by brewer Henrik Verlinden, and it was sold as Dubbel Bruin.
Grain, hops and yeast
Malt and grain: Belgian pilsner malt with dark candi sugar or syrup, which gives raisin and plum notes and the deep colour.
Hop character: Low noble hopping; the yeast and dark sugar lead.
Yeast and fermentation: A Belgian abbey yeast giving spicy, fruity character, fermented warm and attenuating well.
A typical Belgian Dubbel runs 6 to 7.6% alcohol by volume, with a bitterness of about 15 to 25 IBU and a colour of 10 to 17 SRM. It is traditionally served in a goblet. These figures describe the usual range for the style; a given example may sit a little outside them.
Yeast and fermentation notes
A Belgian abbey yeast fermented warm, in the low twenties Celsius, gives the spicy, fruity character. Dark candi sugar in the boil builds the raisin and plum notes and keeps the beer attenuating dry despite its rich flavour.
Serving in brief
Serve a dubbel cool, around 8 to 11 degrees Celsius, in a goblet, with a moderate to high carbonation. Its dark-fruit character opens up as it warms, so it rewards being served a touch warmer than a pale ale.
Classic examples
Well-known commercial examples of the style include Westmalle Dubbel, Chimay Première (Red) and St. Bernardus Prior 8. Tasting a benchmark example is the best way to understand what a style should be before brewing your own.
| Vital statistic | Typical range |
|---|---|
| Origin | Belgium |
| Strength (ABV) | 6 to 7.6% |
| Bitterness (IBU) | 15 to 25 |
| Colour (SRM) | 10 to 17 |
| Traditional glass | Goblet |
Typical published ranges. Individual examples vary.
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Sources: BJCP Beer Style Guidelines · Wikipedia