The term dubbel (also double) is a Belgian Trappist beer naming convention. 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. In 1926, the recipe was changed by brewer Henrik Verlinden, and it was sold as Dubbel Bruin. Following World War Two, abbey beers became popular in Belgium and the name "dubbel" was used by several breweries for commercial purposes.
The term dubbel (also double) is a Belgian Trappist beer naming convention. 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. In 1926, the recipe was changed by brewer Henrik Verlinden, and it was sold as Dubbel Bruin. 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.
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