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
	Kinhem Fazant Netherlands	1	2.950
	Hettingabier Dubbel Netherlands	1	3.100
	Extraomnes Bruin Italy	1	3.275
	Rørvig Skanse Bryg Denmark	1	3.075
	Krenkerup Påskeøl Denmark	1	3.250
	Warwik Sankt Jacobi Denmark	1	3.125
	Ørbæk Fionia Abbey Ale Denmark	1	3.050
	Kloster Dubbel Ale Denmark	1	3.175
	Mikkeller Gubbe Denmark	1	3.000
	De Snaterende Arend 25 Jaar Bierkoning Netherlands	1	3.175
	Virklund Virklunder Mørk Denmark	1	2.925
	Saimaan Luostari Dubbel Finland	1	2.875
	Donum Ignis Zuiderbierke Belgium	1	3.000
	Iron Hill Blackberry Dubbel DE, United States	1	3.100
	Portsmouth Abbey Style Dubbel Ale NH, United States	1	3.175
	Straight to Ale Brother Joseph's Belgian Dubbel AL, United States	1	3.150
	Great Basin Fat Monk Belgian Dubbel NV, United States	1	3.200
	Ängö Diabolisk Ängöl Belgisk Dubbel Sweden	1	3.100
	Shed Brewery Abbaye VT, United States	1	3.250
	Bornem Christmas Double Ale Belgium	1	3.000