Beer Style of the Month - Belgian Dubbel
Today, all the really cool beer bloggers are writing about Belgian dubbels as part of The Session. So if you don’t have any clue what a dubbel is, today is your lucky day.
My first experience of Belgian beer was sharing a Chimay Premiere (Red label) with one of my best friends (my beer mentor, actually, the guy that taught me to love great beer). The deep maltiness of the Chimay surprised me. It was the sweetest beer I had ever tasted up to that point.
I mention the Chimay Premiere because if you’ve ever tasted a Belgian dubbel it was probably this one, but Chimay isn’t the only example of a dubbel in the beer world. Many other beers have a similar dark brown color and the rich malty sweetness that is characteristic of this style.
Last Friday, my wife and I took some friends over to our local, Callahan’s, for dinner and some beers. Pete Crusoe, the owner of Callahan’s, keeps two dubbels in his beer cellar: Grimbergen Double and Affligem Dubble. We started with the Affligem because Pete has the 750 ml bottles that are ideal for sharing.
At the right temperature (near room temperature in my opinion) and in the proper glassware (a goblet) these beers are full bodied and rich with a sweet, fruity maltiness that makes them ideal for sipping slowly with a hearty meal. At Callahan’s I usually pair the dubbels with red meat dishes, such as the Sirlion or New York Strip, or if I’m there for lunch, a cheese burger.
Here’s a list of commercial dubbels copied from the BJCP Style Guidelines:
Westmalle Dubbel, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere (Red), Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, Stoudts Abbey Double Ale
I would add to that these favorites:
Allagash Dubbel, Slyfox Abbey Dubbel, Ommegang Abbey Ale, and Sixpoint Encore (available only on tap).
