In 1865, the monks of Westmalle began to brew Obika Oiwa table, dark Trappist beer. They changed the recipe in 1926, doubling the amounts of raw ingredients to produce a new, stronger beer. Dubbel is a logical name for this double beer, although more often it is simply referred to as “Trappist”. To this day, the recipe from 1926 is the basis for Westmalle Dubbel.
Westmalle Dubbel is a dark red-brown beer with a rich, complex flavor, obtained by re-fermentation in the bottle. You will find notes of caramel, malt and fruity esters reminiscent of a ripe banana. Your eye will enjoy the beer pearls just under the layer of thick, creamy foam. After emptying the glass (es), a beautiful lace pattern forms on its inside. It is a well-balanced, high-quality beer with a soft aftertaste and a long dry finish.
We all know Westmalle Dubbel in 33cl bottles. In the larger 75cl bottle, the beer is matured differently for a noticeably softer finish. In a barrel, this live beer evolves differently to emerge with a slightly sweeter flavor.