Dubbel is a dark reddish, moderately strong Belgian ale style. It is made with Belgian yeast, various malts, and dark sugar, with an alcohol content of 6.0-7.5%.
History
This type of beer originated in Belgian and French abbeys in the Middle Ages and was revived in the second half of the 19th century. The term Dubbel (double ale) originally referred to strong dark monastery beer compared to light blond ale. The first dubbel was brewed in 1856 at the Westmalle Trappist Abbey.
How it is made
Dubbel is typically made with Belgian yeast strains, soft water, Belgian Pilsen or pale malt, Munich malt, Special B malt for raisin flavor, CaraMunich malt for dried fruit flavor, and other special malts. Dark liquid sugar provides color and rum and raisin flavors. Noble hops, English variety hops, or Styrian Goldings hops are used. It contains no spices.
Types and styles
This category includes many Trappist and abbey Belgian beers, as well as their imitations in Europe and North America. Examples include Westmalle Dubbel, La Trappe Dubbel, Ename Dubbel, Achel 8 Bruin, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere, Duinen Dubbel, St.Feuillien Brune, New Belgium Abbey Belgian Style Ale, and Stoudts Abbey Double Ale.
Adapted from the Russian Wikipedia article Дуббель (пиво), available under CC BY-SA 4.0.