A horse with a row to those who will document and logically explain the genesis of the names, Belgian monastic beers. There are many theories, but none reveal the truth to us, so if everything is a fairy tale, let's at least tell it nicely. Dubbel is undoubtedly a monastic beer, probably already brewed in the Middle Ages, although the one we know today has a much shorter history. The brothers of the Trappist order from Westmalle Abbey enjoyed this drink in the middle of the 19th century. The recipe of the modern representative of the genre was thoroughly modified in 1926. After World War II, the popularity of monastic beers increased significantly and on the wave of these preferences, more and more breweries started brewing Dubbel under their own brand. The beer has a complex fruity-ester-phenolic aroma with a distinct malt base. The taste is malt and caramel with low bitterness and a fairly dry finish. Color from amber to dark brown with red reflections with a thick white-cream head. Despite its strength and high alcohol content, the beer is quite drinkable with high carbonation, which additionally gives it freshness.
A representative of Belgian monastic beers with a complex malty-fruity-spicy aroma, the taste features caramel and malt notes with low bitterness and a fairly dry finish emphasized by high carbonation. The dark amber color with red shades pleases the eyes, making you in a positive mood when you reach for another sip of beer.
RECIPE NO.: XXXIV
Water, barley malts (light, Abbey, Munich, Viennese, special B), candied syrup, hops, yeast.
|Non-returnable bottle||0.5 l|
|Energy:||264 kJ/63 kcal|
|including saturated fats:||<0.0 g|
|including sugars:||0.0 g|