Ingredient Kit – Belgian Dubbel – All Grain

Belgian Dubbel

*Please note that recipes are subject to change

The origin of the Belgian Dubbel was the stronger version of the brown ales that were brewed in Westmalle Abbey in 1856. It was on the shelves by 1861 and until the recipe was changed in 1926, the beer was sold as Dubbel Bruin. Abbey beers became very popular after WW2 in Belgium. Abbaye yeast is therefore used for these beers and has the capability to ferment beers that range from high to low alcohol.

Westmalle’s Dubbel was imitated by other breweries across the world, both Trappist and secular, leading to the emergence of a style. Dubbels are a very strong brown ale, usually between 6–8% ABV, with understated bitterness, a fairly heavy body, and a pronounced fruitiness and cereal character.