The origin of the Belgian Dubbel (or "double") was a stronger version of a brown beer brewed by monks at the Westmalle Abbey in the 1800's.

Complex, rich malty sweet aroma with hints of caramel, cherries, raisins and plums. Fruity esters include apple and slight bubblegum with some spicy phenols of cracked pepper.

Medium body, finishes dry and effervescent