Westmalle Trappist Dubbel 750ml
Tasting Notes: Touches of caramel, malt, and fruity esters reminiscent of ripe banana
Suggested pairings: Chocolate, Roquefort, or Stilton cheese
In 1865 the monks of Westmalle started brewing a dark Trappist beer in addition to their table beer. They adjusted the recipe in 1926, doubling the amounts of raw ingredients to produce a new, stronger beer. Dubbel is a logical name for this doubled beer, though it is more often simply called ‘Trappist’. To this day, the 1926 recipe is the basis for Westmalle Dubbel.
Did you know that the beer matures in a different way in a larger bottle to produce a noticeably milder finish?