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Westmalle Dubbel

Tap 12

Westmalle Dubbel

Abdij Westmalle (trappist)

Style
Trappist Dubbel
Alcohol
7.0%
Price
119 kr / 0.3 l

Mother of the style, dark Trappist with raisin, chocolate and soft bitterness.

Taste profile

Legend has it

Why dubbel and tripel? Nobody knows for sure, but the most told explanation is crosses. Brewers are said to have marked their casks with one, two or three: X for the weakest beer, XX for the medium and XXX for the strongest. Westmalle brewed its first strong brown beer in 1856, and from 1926 sold it as Dubbel Bruin. Two crosses, in other words.

Beer stories travel from brewery to bar to guest, and rarely shrink on the way.

Interesting facts

The abbey
The abbey of Our Lady of the Sacred Heart of Jesus at Westmalle was founded on 6 June 1794.
The first beer
It was brewed on 1 August 1836 and first drunk on 10 December that year. It was described as light and rather sweet.
Birth of the tripel
In 1934 Westmalle brewed a strong pale ale of 9.5% and called it Tripel, the first modern use of the name.
Monks and lay staff
The abbey has 22 monks and 40 outside staff. Most of the people working in the brewery today are not monks.
Especially good with

Croque Madame, Belgian truffle.

← Houblon Chouffe Tripel IPA Back to the beers Lindemans Apple →

Frequently asked questions

(More frequently asked questions)

Can I taste several beers at once?

Yes, with the beer box you pick six beers from our 24 taps, served in smaller tasting glasses. The staff are happy to help you put your flight together.

Do you serve every beer in its proper glass?

Yes, just like in Belgium. Each brewery designs glassware to lift precisely their beer, and almost every beer here is served in its proper glass.

Does the beer selection change, or is it always the same?

Both: taps 1-16 are our permanent draughts, always on, while taps 17-24 are rotating guest taps, each beer stays on until the keg runs dry, then a new one takes its place. New bottles also arrive in the bottle cellar all the time. See what's pouring right now →