BJCP 26B · Monastic Ale

Belgian Dubbel

A dark, moderately strong abbey ale with rich malt, caramel, dried fruit like raisin and plum, and soft yeast spice.

Belgian Dubbel by the numbers

Alcohol (ABV): 6.0 – 7.6%on a scale of 2.0 to 14.0
Bitterness: 15 – 25 IBUon a scale of 0 to 100
Color: 10 – 17 SRM20–33 EBCon a scale of 1 to 40
Original gravity: 1.062 – 1.075on a scale of 1.026 to 1.130
Final gravity: 1.008 – 1.018on a scale of 0.990 to 1.040

From the palest to the darkest shade the style allows.

What Belgian Dubbel is like

A copper to chestnut Belgian ale, rich and malty, with notes of caramel, dried fruit and some spice. It's moderately strong but has a fairly dry finish. Dark Belgian sugar provides part of the color and flavor.

Appearance

Dark amber to copper and chestnut, clear. Dense, creamy, very long-lasting beige head.

Aroma

Rich malt with caramel, toffee or toasted bread, dark fruit (raisin, plum, cherry) and soft spicy phenols. The hops are barely noticeable; there may be some soft alcohol.

Flavor

Rich, moderately sweet malt with caramel, dried fruit and spice. Low to medium bitterness and a dry to slightly sweet finish. It shouldn't have strong toasty or roasty notes.

Mouthfeel

Medium to medium-full body, medium to high carbonation. Soft alcohol warmth.

Where Belgian Dubbel comes from

Westmalle Abbey brewed a strong dark beer in the mid-19th century that, over time, shaped the modern dubbel. After World War II the style spread to other Trappist abbeys and to many abbey breweries.

Ingredients

Pilsner malt with Munich, aromatic malts, specialty malts like Special B and dark candi sugar or syrup. Restrained European hops. Abbey yeast.

Brew it yourself

How to brew Belgian Dubbel at home

Get the color and dried fruit from dark candi syrup and a small amount of Special B, not from roasted malt. Ferment with abbey yeast at 18–22 °C (64–72 °F) and let it rise a little toward the end. The classic mistake is overdoing the caramel malts, which leave it heavy and cloying. Good bottle conditioning rounds it out.

Food pairing

Flemish carbonnade, game meats or aged abbey cheeses.

Glassware: chalice, wide, so it can breathe and you can take big sips.

Classic examples

Westmalle Dubbel
Rochefort 6
Chimay Rouge

Frequently asked questions

How strong is Belgian Dubbel?

Between 6.0% and 7.6% ABV, according to the BJCP 2021 Style Guidelines. That is a high strength.

How bitter is Belgian Dubbel?

It has 15 to 25 IBUs, a low bitterness. For reference, a mass-market lager is around 10 IBUs.

What color is Belgian Dubbel?

Copper to light brown: 10 to 17 SRM (20 to 33 EBC).

What food pairs well with Belgian Dubbel?

Flemish carbonnade, game meats or aged abbey cheeses.

Which styles are similar?

If you like it, also try Belgian Dark Strong Ale, Oud Bruin and Old Ale.

If you like Belgian Dubbel, try these

BJCP 26D