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The term dubbel (also double) is a Belgian Trappist beer naming convention.[1] 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.[2] In 1926, the recipe was changed by brewer Henrik Verlinden, and it was sold as Dubbel Bruin.[3] Following World War Two, abbey beers became popular in Belgium and the name "dubbel" was used by several breweries for commercial purposes.
Westmalle's Dubbel was imitated by other breweries around the world, both Trappist and secular, leading to the emergence of a style. Dubbels are now understood to be a fairly strong (6–8% alcohol by volume) brown ale, with understated bitterness, fairly heavy body, and a pronounced fruitiness and cereal character.
Chimay Première (Red), Koningshoeven/La Trappe Dubbel, and Achel 8 Bruin are notable examples from Trappist breweries. Affligem and Grimbergen are Belgian abbey breweries that produce dubbels.
Notable examples from the US include Ommegang's Dubbel and New Belgium's Abbey Ale.
Abbey 1856 Dubbel is produced in Argentina.
Unibroue's Maudite Dubbel is produced in Quebec.
- ^ Geert van Lierde et al., In het Spoor van de Trappisten ISBN 90-261-0704-8, page 25
- ^ Jef van den Steen, Trappist - Het Bier en de Monniken ISBN 90-5826-214-6, pages 33 & 41
- ^ "The Oxford Companion to Beer Definition of dubbel,". Craft Beer & Brewing. Retrieved 2024-05-01.