Trappist Dubbel

As one of the few authentic Trappist monasteries in the world, the Westmalle brewery is allowed to bear the Trappist seal, confirming that monks are still responsible for their delicious beer to this day The strict requirements of the Trappist community stipulate that the beer must be brewed in the monastery or in the immediate vicinity In addition, the monks themselves must either stand behind the boilers or at least supervise the brewing process The brewery may only play second fiddle: The normal operation of the monastery with prayer, contemplation and worship must have top priority In addition, the brewery must not make a profit All proceeds go towards the daily needs of the monastery, the maintenance of the abbey and social purposes Part of the profits are donated

The Abbey of Our Lad of the Holy Heart of Westmalle meets all these criteria and has been brewing beer since the beginning of the 19th century One of its most popular brews is its tasty Trappist Dubbel

Originally, the creation was a dark Trappist beer that the monks drank every day It was not until 1926 that it became a dubbel by simply doubling the raw materials in the recipe The result was a strong, full-bodied beer with a caramel, malt and ripe banana flavor and a complex, rich character A second fermentation in the bottle deepens the aroma and makes Westmalle's Trappist Dubbel a real treat