Dubbel

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The dubbel (also double) is a Belgian beer naming convention^[1]. The origin of the dubbel was a beer brewed in the Trappist Abbey of Westmalle in 1856. The abbey had, since 10 December 1836, brewed a witbier that was quite sweet and light in alcohol for consumption by the paters. The new beer, however, was a strong version of a brown beer. In 1926, the formulation was changed and it became even stronger. The first written record of its sale by the abbey was on 1 June 1861^[2]. Following World War Two, abbey beers became popular in Belgium and the name "dubbel" was used by several breweries. Today, the name dubbel is used in Belgium to refer to an ale, usually brownish in colour, with a strength greater than a pilsner, for example, yet milder than a tripel.

Contents 1 Examples 1.1 Trappist 1.2 Abbey 1.3 Foreign 2 References 3 External links

[edit] Examples

[edit] Trappist

• Westmalle Dubbel
• Rochefort 6
• Chimay Red

[edit] Abbey

• Grimbergen Dubbel
• Maredsous 8

[edit] Foreign

• Allagash Double Ale

[edit] References

1. ^ Geert van Lierde et al., In het Spoor van de Trappisten ISBN 90-261-0704-8, page 25
2. ^ Jef van den Steen, Trappist - Het Bier en de Monniken ISBN 90-5826-214-6, pages 33 & 41

[edit] External links

• Belgium's Great Beers
• A history and guide to Trappist breweries in Belgium
• Another history and guide to Trappist breweries in Belgium
• How to pronounce Belgian beer names
• Beers of Abbey
• The Belgian Beer Board
• The Belgian Beer Pub Map

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