In 1836 the monastery at Westmalle became a Trappist abbey. Abbot Martinus Dom started construction of a small brewery to meet needs of the monks. In 1856 started selling beer to people in the nearby Belgian countryside.
Westmalle Dubbel is made using a recipe that dates back to 1926, when the monks decided to make a slightly heavier dark brew than the normal dark ale they had been making. The reddish-brown ale pours with a hefty rocky head and a firm malty nose. The 7 percent alcohol by volume beer is a great cold weather ale. Plenty of flavor from the toasted malt. There is a depth of flavor that defines the dubbel style.
No comments:
Post a Comment