Serve in a Chalice
Trappist or abbey style dubbels are amber to dark brown in color and range in alcohol from 6.5-7.5%. These beers are characterized by burnt sugar flavors and aromas not derived from malt, but instead Belgian candi sugar. This addition of candi sugar also contributes greatly to the deep brown color of these beers. These rich sugar flavors and aromas are complemented by herbal, spicy and fruity Belgian yeast-driven flavors. First introduced by Westmalle in 1926 as a version of a Belgian style brown ale, this style quickly spread in popularity with many Trappist and secular examples now commercially available. Noteworthy examples of this style include: Westmalle Dubbel, La Trappe Dubbel, Chimay Red and St. Feuillen Brune.