Another of the fabled Trappists that make Belgian beer brewing so famous.
Westmalle Dubbel: 7%abv Suggested serving temperature 8-14C 46-57F.
What attracts me to the Westmalle line of beers, especially the Dubbel, is that most connoisseurs say that all other “double” styled beers try to follow Westmalle’s example. No overwhelming aromas, slight yeast and malt tones, caramel? Poured it looks a deep brown with flecks of sediment (you will want to make sure and aggravate the sediment in most Belgian bottled beers by pouring most of the beer out, but with about 1 inch/2 cm left, swirl the beer bottle and then pour the remainder. This will release the yeast and give you a fuller flavor and body in the beer.) The head is a beige color and quite fizzy and airy, it dissipates to a light lacing. Flavors are malty, and a sweet/bitter caramel, maybe even a slight cocoa/coffee darkness in there. It is very smooth on the palate and easy to drink. Probably a beer for sipping and enjoying with a meaty or cheesy snack.
Being a Trappist beer it must live up to all the hype of the category, and it does so quite easily. The monks of Westmalle Abbey, called Onze-Lieve-Vrouw van het Heilig Hart, produce three beers-the Dubbel, Tripel and Extra-all quite well.