The f irst ’dubbel’ was a strong version of a brown beer brewed in Westmalle Abbey in 1856. Dubbels are named
so because they use double the grains and sugars and so are roughly twice as strong as the table beer served in
Dubbels are dark brown in colour with strong flavours
of dark fruits. Traditionally – and also in our beer – highly caramelized sugar is used to create these flavours, additional complexity, a dry finish and a lighter body in the beer. Belgan beers are nearly always mainly about the yeast and we use a specific strain to get more funkiness.
Food: Fries with mayonaise
Moment: People watching in La Grand-Place
Music: Something – Lasgo
Availability: Bottle 33 cl, Keykeg 30L