Abbey Dubbel

Originating from Belgian monastic brewing traditions of the Middle Ages, abbey dubbel ales are now produced by many secular commercial breweries in addition to some of the "authentic" Trappist (real Belgian monasteries) brewers. The dubbel is a double fermented ale that is dark amber to brown in color with a long lasting dense head. Dubbels often have low bitterness and reveal rich malt flavors of dark fruits, dry fruits, chocolate, nuts, and caramel. Yeast aromas and flavors are common along with the imprints of their fruity ester (banana perhaps most common) and spicey byproducts of fermentation. Like other Belgian-styled ales, candi sugar is normally used to produce a dubbel. Abbey dubbels overlap some examples of both dark Belgian ales and strong ales in maltiness, complexity, and alcohol strength, normally nestled right in between the two.

	Beer | Location	Reviews	Score
	Chimay Première (Red) Belgium	146	4.034
	Westmalle Dubbel Belgium	101	3.975
	Corsendonk Pater (Abbey Brown Ale) Belgium	85	4.069
	St. Bernardus Prior 8 Belgium	80	3.863
	Rochefort Trappistes 6 Belgium	73	4.045
	Maredsous 8 Belgium	65	3.763
	La Trappe Dubbel / Koningshoeven Dubbel Netherlands	58	3.695
	Leffe Brune Belgium	53	3.800
	New Belgium Abbey Belgian Style Ale CO, United States	51	3.767
	Grimbergen Double Belgium	50	3.604
	Affligem Dubbel Belgium	48	3.632
	Bornem Double Belgium	47	3.578
	Allagash Dubbel Reserve ME, United States	37	3.645
	Anderson Valley Brother David's Double Abbey Style Ale CA, United States	28	3.690
	Augustijn Abbey Ale Belgium	26	3.493
	Stone 06.06.06 Vertical Epic Ale CA, United States	25	3.846
	Abita Abbey Ale LA, United States	22	3.644
	Val-Dieu Brune Belgium	20	3.639
	Sterkens Dubbel Ale Belgium	19	3.187
	Allagash Double Ale ME, United States	19	3.422