‘Dubbel’ means ‘double’ in Flemish. Belgian-style dubbels colour range from brown to very dark. They have a malty sweetness and aromas vary from cocoa to caramel. Hop bitterness is medium. Yeast-generated fruity esters can be apparent. Often bottle-conditioned, a slight yeasty haze and flavor may be evident. Dubbels originated from the Trappist monastery of Westmalle in 1856 and imitated by many breweries since.
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