trappist dubbel

As one of the few authentic Trappist monasteries in the world, the Westmalle brewery is allowed to bear the Trappist seal and thus confirms that monks are still responsible for their wonderful beer today. The strict requirements of the Trappist community dictate that the beer must be brewed in the monastery or in the immediate vicinity. Furthermore, either the monks have to stand behind the cauldrons themselves, or at least supervise the brewing process. The brewery is only allowed to play second fiddle: The normal operation of the monastery with prayer, contemplation and worship must have top priority. In addition, the brewery must not make a profit. All income goes to the daily needs of the monastery, the maintenance of the abbey and social purposes. Part of the profit is donated.

The Abbey of Our Lad of the Holy Heart of Westmalle ticks all the boxes and has been brewing beer since the early 1800s. One of the most popular brews she has penned is her quaffable Trappist Dubbel.

Originally, the creation was a dark Trappist beer that the monks drank every day. It was not until 1926 that it became a Dubbel by simply doubling the raw materials in the recipe. The result was a strong, full-bodied beer with caramel, malt and ripe banana flavors and a complex, rich character. A second fermentation in the bottle deepens the aroma and makes Westmalle's Trappist Dubbel a real treat.