The Belgian Dubbel style is a staple in many Belgian brewery ranges. It forms part of the classic Belgian ‘Blond, Dubbel, Tripel, Quad’ line up.
This style originated with the Trappist Monasteries, being a stronger and darker version of the monks everyday ‘single’ beer. Westmalle is known to have brewed this beer as early as 1856, and was the first monastery brewery to label their beer as a ‘Dubbel Bruin’ in 1926.
But back to the Petrus Dubbel.
By convention this beer is dark brown colour, and malt is the obvious hero of the beer. Six different specialty malts are used in this beer. The aroma presents notes of caramel, brown sugar, dark stone fruits like prunes and figs plus some spice.
All of this comes through in the flavour as well. A slightly sweet caramel malt backbone with very little hop presence. Those dark stone fruits are there in abundance – take your pick from plums, figs, dates, raisins, cherry. A slightly roasted malt bite helps balance the sweetness, and there is hints of some spice and a little nuttiness in the aftertaste.