Ingredients

Beer Profile

A Pale ale with plesent hoppy, floral aroma.

Ingredients

Beer Profile

The dubbel is more clearly defined. Brown ales of different sizes, flavors, and production methodologies have been made in monasteries for a long time, but in 1926, the style took its modern form when the Westmalle monastery released a beer called Dubbel Bruin. The beer was a success and a wave of imitators solidified dubbel as a recognized style.
The dubbel are reddish brown-colored ales of moderate strength (think 6-8% ABV) that, nowadays, are made not just in monasteries, but by secular breweries around the world. Classically, they are made with an ingredient that you might not expect: heavily caramelized beet sugar. The sugar imparts much of the deep color characteristic to this style and lightens the beer in body, fermenting completely and creating a bunch of alcohol along with it. It also leaves behind a pleasant raisin-like flavor. The type of yeast used for fermentation is important as well, yielding a wide range of fruity, peppery, and spicy flavors that give the style a deep complexity and low level of residual sugar.

Ingredients

Beer Profile

The origin of the tripel is a matter of much debate, too. One thing is certain: like the dubbel, the modern tripel was popularized by the Westmalle monastery. Also like the dubbel, the tripel is brewed with a good portion of beet sugar included in the recipe, but this time, the sugar isn't caramelized. It still raises the alcohol level and lightens body, but it doesn't impart significant color—the beer's beautiful golden hue comes primarily from the use of lightly kilned malt. Expect a beer filled with apple, pear, citrus, or banana-like fruitiness, clove-like or peppery spice, and a drying but (ideally) subtle hit of alcohol on the finish. Slightly stronger than dubbel, tripel boasts a lofty ABV of around 7-10%, but remains dangerously drinkable.

Ingredients

Beer Profile