Westmalle Dubbel: a classic Trappist brown ale
Westmalle Dubbel is a dark brown Trappist ale known for its rich malt backbone, reddish highlights, and a generous, persistent cappuccino-colored head. Aromas are broad and complex — malt, ripe fruit, spices and light roast notes come together in a balanced and approachable beer.
Is Westmalle a Trappist beer?
Yes. Westmalle is brewed by the Brouwerij der Trappisten van Westmalle, a monastery brewery in Belgium recognized among the official Trappist producers. The monastic tradition contributes to the beer’s character and artisanal reputation.
What does Westmalle Dubbel taste like?
- Appearance: Deep brown with ruby or reddish glints and a thick, tan to cappuccino-colored foam that lingers.
- Aroma: Malty sweetness, dried/ripe fruit (plum, raisin), mild spice (clove, cinnamon), and subtle toasted/toffee notes.
- Flavor: Ripe fruit and caramel malt up front, gentle spice from the yeast and hopping, a touch of roast or coffee in the finish, and a clean, moderately dry aftertaste.
- Body & ABV: Medium-bodied and typically around 7% ABV, giving warmth without overpowering the balance.
Westmalle Dubbel vs Tripel — what’s the difference?
Dubbel and Tripel are two classic Belgian Trappist styles with distinct profiles:
- Color: Dubbel — dark brown to ruby; Tripel — pale gold.
- Alcohol: Dubbels are usually moderate (around 6–8%); Tripels are stronger (often 8–10%+).
- Flavor: Dubbels emphasize malty, caramel and dark-fruit notes; Tripels showcase spicy, fruity yeast esters and a lighter malt character with higher fermentable sugars).
- Mouthfeel: Dubbels feel fuller and more rounded; Tripels are often drier and more effervescent.
Which brewery makes Westmalle?
The beer is produced by the monastic brewery at the Abbey of Westmalle (Brouwerij der Trappisten van Westmalle) in Belgium. The brewery has a reputation for maintaining traditional methods and high quality, producing both the Dubbel and the famous Westmalle Tripel.
How should I serve Westmalle Dubbel?
- Glassware: Use a tulip or goblet-style glass to capture aroma and sustain the head.
- Temperature: Serve slightly cool, around 8–12°C (46–54°F), to allow malt and spice aromas to develop without muting them.
- Pour: Tilt the glass and pour gently to leave some yeast sediment in the bottle if you prefer a clearer pour, or swirl and pour for more body and flavor from the yeast.
Food pairings for Dubbel
Westmalle Dubbel pairs well with hearty, flavorful dishes that can stand up to its malt sweetness and spice:
- Beef or lamb stews, braised meats
- Roasted root vegetables and mushrooms
- Blue cheeses, aged Gouda, or washed-rind cheeses
- Chocolate desserts, toffee or caramel-based sweets
What is Engelszell?
Engelszell is another relatively recent Trappist brewery, located in Austria. Mentioning it here helps show that Trappist brewing is not limited to Belgium — but Westmalle remains one of the historic benchmarks for the Dubbel style.
Where can I find an authentic bottle?
Look for bottles labeled with the official Trappist logo and brewer name. Specialty beer shops, well-stocked retailers, or online craft beer merchants often carry Westmalle Dubbel. For a reliable example of the style, try .
Quick FAQ
- Is Westmalle Dubbel sweet? It has noticeable malt sweetness and dark-fruit notes but finishes moderately dry — not cloying.
- How strong is it? Around 7% ABV for the Dubbel.
- Is it bottle-conditioned? Many traditional Westmalle beers are bottle-conditioned, contributing to complexity and carbonation — check the label.
Whether you’re exploring Trappist beers for the first time or returning to a beloved classic, Westmalle Dubbel offers a balanced, flavorful example of the Dubbel style: ripe fruit and malt depth, spice and a lasting, velvety foam.
