Dubbel
Dubbel
There is a stigma surrounding Belgian beers that insinuates that they are of some high quality or brewed to a different standard than regular, plebeian American ales. That stigma is correct. Along with that stigma comes some mischaracterization of the beers themselves, especially how they are labelled. Belgian beers are known for their complex flavors, dense mouth feel, and aggressive alcohol content, but there is so much more to these ales than just the quality of the beer. There is a rich history of monastic brewing, traditions that have created legendary beers for centuries, as well as modern styles of Belgian beer that have evolved with the times.
When we think of Belgian beer, with imagine silent monks brewing closely guarded recipes that have been made for centuries. While the Trappist monks don't have to take a vow of silence, they do minimize conversation, talking only when necessary. They also brew centuries old recipes and aren't very forthcoming about the details. I once tried to mimic the water at the Chimay Abbey, so I emailed them a request. That email went unanswered.
The Trappist breweries are not limited to Belgium, however. There are 14 brewing monasteries active today, including the St. Joseph's Abbey in Massachusetts. Six of them are in Belgium, and the beers that are created in those have become the dominant flavors in these styles of beer.
The term "Trappist" isn't limited to beer, as these monasteries also make and sell cheese, bread, wine and other products. To attain the Trappist label beer has to be brewed in a Trappist monastery, under supervision of an active monk. Brewing the beer comes second to the monastic way of life, meaning the monks will not sacrifice they prayers and charitable works to brew. The beer that is sold is not intended to make a profit. After brewing expenses are recouped, all the revenue from the beer (or cheese, bread, etc) goes back into the community for people in need. Only if a monastic brewery can fulfill all these criteria, and be of the Cistercian Order, can the Trappist label be added.
Trappist beers are well known throughout the world for their high quality and bold flavors. Much of the unique taste of these beers comes from the yeast the monks use. These highly productive strains offer peppery and estery characteristics, which, when combined with kilned malts and beet sugar, creates the specific flavor profile of the Trappists. Beet sugar adds extra fermentable sugars and flavor, adding to the higher alcohol content as well as contributing to a dry sweet finish.
The Dubbel is one of the classic Trappist styles. It gets its name from the simple fact that it is bigger, bolder, and uses more grains than previously brewed beers in Belgium. Commercially, Chimay Red is a very popular example of the Dubbel. However, the first recorded instance of a Dubbel being brewed was by the Westmalle Abbey in 1856. Five years later is when they went to market as a "Dubbel Bruin," and experienced a boom in popularity after World War II.
Brown and strong, the Dubbel should check in between 6-8% ABV, with a heavy body and noble hop spice. Flavor notes of caramel, toffee, dried fruit, and pepper are the most prevalent, the fruity aromatic properties coming from the European hop varieties.
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