The dark, reddish-brown Trappist beer from Westmalle contains, thanks to secondary fermentation in the bottle, a rich and complex taste that is characterized by malty and fruity notes with a fresh bitter finish.
The monks of Westmalle have been brewing a dark Trappist beer in addition to their existing meal beer since 1856. In 1926 they adjusted the recipe and brew the beer a bit heavier by doubling the ingredients. This is how the beer got its name Dubbel, although many often simply call it Trappist. That recipe is still the basis for the Westmalle Dubbel that we know today.
