What makes a dubbel beer?
Dubbel is a style that originated at the Abbey of Westmalle near Antwerp. First brewed in 1856, this dubbel was a strong (ABV: 6% to 8.5%), coffee-colored beer with a toasty, even nutty finish. Tripels are both hoppier and higher in alcohol content than dubbels.
Why is a dubbel called a dubbel?
The “lowest” of the number-sounding Belgian beer names, created by Belgian monks at the Westmalle Monastery in between the late 19th and early 20th century (they brewed a stronger version of what they drank at the abbey, hence “dubbel,” or “double,” and the rest is history).
What is the difference between a dubbel and a tripel?
Today, these style names are used mainly as marketing words, where the “Dubbel” is a particularly dark beer with a 6-7.5% ABV, the Tripel is a pale gold beer with higher ABV (7-10%), and the Quad is typically a dark amber that can range up to 11% ABV.
Is dubbel a stout?
Instead of the usual winter go-tos of stouts and brown ales, try brewing a Belgian Dubbel. It’s a somewhat dark beer with a surfeit of flavors, and longtime homebrewer Josh Weikert walks you through the ins and outs.
What is a Quadrupel ale?
A Quadrupel (Flemish for ‘quadruple’) is a type of beer, with an alcohol by volume of 9.1% to 14.2%. In other countries, particularly the United States, quadrupel or quad has become a generic trademark. The term may refer to an especially strong style of dark ale with a spicy, ripe fruit flavor.
What is a Belgian-style Dubbel?
The Belgian-style dubbel ranges from brown to very dark in color. They have a malty sweetness and can have cocoa and caramel aromas and flavors. “Dubbel” meaning “double,” this beer is still not so big in intensity as to surpass the Belgian-style quadrupel that is often considered its sibling.
What is a Belgian style Dubbel?
What is a Belgian style Quadrupel?
The Belgian-style Quadrupel is amber to dark brown in color. Caramel, dark sugar and malty sweet flavors dominate, with medium-low to medium-high hop bitterness. Quads have a relatively light body compared to their alcoholic strength. If aged, oxidative qualities should be mild and not distracting.
What is a Belgian Style tripel?
Tripels. A tripel is a Belgian style of beer. Our take on the style is golden, balanced, and has a wide array of yeast-derived aromas. Usually clocking in at a higher (for beer) alcohol content, you’ll often find tripels in the 8%-10% ABV range. For reference, wine is generally around 12% ABV.
What is a Belgian style beer?
Belgian beers are primarily ales (as opposed to lagers) with a heavy emphasis on malts and a lot of fruity yeast flavors. This style of beer is “spontaneously fermented,” meaning that the wort is open to the air, allowing any local yeasts and bacterias to take up residence in the beer (like sourdough bread).
What kind of beer is a Dubbel beer?
Dubbel The Belgian Dubbel is a rich, malty beer with some spicy or phenolic and mild alcoholic characteristics. Not as much fruitiness as a Belgian Strong Dark Ale, but some dark fruit aromas and flavors may be present. Medium amber to deep brown, this style is recognizable for its mild hop bitterness with no lingering hop flavors.
What are the characteristics of a Belgian Dubbel?
The Belgian Dubbel is a rich, malty beer with some spicy or phenolic and mild alcoholic characteristics. Not as much fruitiness as a Belgian Strong Dark Ale, but some dark fruit aromas and flavors may be present.
Where are Dubbels produced in the United States?
Affligem and Grimbergen are Belgian abbey breweries that produce dubbels. Notable examples from the United States of America include Ommegang’s Dubbel, Sound Brewery ‘s Dubbel Entendre, New Belgium ‘s Abbey Ale, and Sugar Creek Brewery / Belgium Dubbel. Abbey 1856 Dubbel is produced in Argentina .
What kind of fruit does a Dubbel have?
Dubbels are characteristically known for being dark brown in colour with a strong flavour of dark fruit including raisins, prunes, and dates. These flavours and colours are almost entirely resultant from the heavy addition of highly caramelized (or kilned) beet sugar, which ferments completely into alcohol,…