How to pour it
a dubbel in
Rinse the goblet with cold water and shake it out, but don’t dry it. A wet, grease-free surface lets the head build evenly, while grease from a tea towel or residue from rinse aid breaks down the foam.
Hold the goblet at an angle of about forty-five degrees and let the dubbel run down the side until the glass is two-thirds full. This releases less carbonation at once than pouring straight onto the bottom.
Set the goblet upright and pour from the center until just below the rim. This time, release the carbonation so a head of about two fingers forms, keeping the malty aromas above the beer.
Leave the last little bit of yeast at the bottom of the bottle if you want the beer clear, or pour it in too for a fuller, cloudier dubbel. Don’t skim off the head: in a wide goblet, it should simply stay in place.
What did you think of these instructions?
One click on a star is enough. If you’d like to add something, we’ll read it first before it appears here.
Save this page
Send this page to your own email so you have the instructions at hand when you’re ready to pour. You’ll also receive a €5 discount code on orders from €50, for the glasses that go with it.
The story
Where a tripel uses pale malt and light candi sugar, a dubbel uses dark malt and dark candi sugar. That candi sugar is caramelized, which comes through in the taste as caramel, dried fig, plum, and raisin. It makes the beer dark brown without making it feel heavy or syrupy, because candi sugar ferments almost completely and leaves little body behind. A dubbel is therefore malty rather than hoppy: the bitterness stays in the background and the yeast mainly contributes fruitiness. Like tripel, dubbel is not a fixed term, but a designation a brewery uses within its own range.
The right glass
A dubbel belongs in a stemmed chalice: a wide, rounded glass that narrows slightly toward the top. This shape gives the head room and directs the malty aromas to your nose, while the stem keeps your hand away from the contents so the beer doesn't warm up too quickly. A 33 cl bottle fits in it in one pour, with room for foam. If you want a more spacious model or a glass from another series, take a look at the specialty beer glasses.
Westmalle beer glass 33 cl (gift box)
Sint-Bernardus beer glass 33 cl (gift box)
Both sets together € 23,90.
The right tools
Strictly speaking, all you need for a dubbel besides the glass is a bottle opener, and we don't sell those. If you want to measure a shot of spirits alongside it, use a jigger, and with a bar spoon you can carefully float a dark layer on top of a lighter one. These are the bar tools we use ourselves; you'll find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 39,85.
What do you pour alongside it?
The dubbel takes center stage; these are the bottles that can sit alongside it on the table. Rum is the closest match for its caramel and dried fruit flavors. Well-known bottles include Havana Club and Captain Morgan. On each drink page, you can read the alcohol percentage, what it tastes like, which cocktails pair with it, and which glass you need.
Variations & twists
One dubbel is not the same as another. If the candi sugar is heavily caramelized, raisin and plum come to the fore; if it remains lighter, caramel and dried fig are more prominent. A brown abbey beer without the name dubbel is often the same type of beer. If you leave a dubbel in the bottle for a year, the fruit shifts toward port. Want to read more? View all drinks and brands.
Serving tip
Take the bottle out of the refrigerator half an hour before serving; between 8 and 12 degrees, the caramel and dried fruit come through, while little of that remains when it is ice-cold. Pour in two stages with a short pause, then you will keep the head firm. Aged cheese, dried figs, or dark bread pair well with it.
Good to know
What makes a dubbel dark?
Dark malt and especially dark candi sugar. That candi sugar is caramelized, so besides alcohol, it also contributes color and flavor. It is therefore not a coloring agent, nor is it roasted like in a stout, but sugar that has darkened during boiling.
What is the difference from a tripel?
A tripel uses pale malt and light candi sugar and remains golden blonde; a dubbel uses dark malt and dark candi sugar and becomes dark brown. That is where the difference in taste comes from: caramel and dried fruit versus pepper and citrus. The fact that a dubbel is also lower in alcohol is secondary.
Why doesn't a dubbel taste bitter?
Because the hops are not added for flavor, but for shelf life and a slight counterbalance to the sweetness. The emphasis is on malt and candi sugar, while the yeast contributes fruitiness. As a result, a dubbel feels malty and rounded rather than hoppy.
Is a dubbel the same as a brown abbey beer?
Often, yes. Dubbel is not a legally defined term, so brewers also use names such as brown or dark abbey beer for the same type of beer. The name on the label therefore says less than what is actually inside.
How cold should you serve a dubbel?
Between 8 and 12 degrees. Colder temperatures suppress the aroma, leaving little of the caramel and dried fruit; above twelve degrees, the alcohol comes through too strongly.
Frequently asked questions
Which glass do you use for a dubbel?
A footed goblet: wide and rounded, with a rim that curves slightly inward. The bowl gives the head room and directs the malty aromas upwards, while the stem keeps your hand away from the beer. A capacity of at least 33 cl is needed, because there also has to be room for the foam.
How much alcohol is in a dubbel?
Usually 6 to 8 percent. There is no rule that sets this, so you also come across dubbels that are just below or above that range. A tripel from the same series is generally higher.
Where do the raisin and plum flavors come from?
From dark candi sugar and the yeast. The caramelized sugar contributes caramel and dried fruit, while the yeast working at a higher temperature produces esters that smell of plum and raisin. Together, they create the impression of dried fruit.
Can you store a dubbel?
A dubbel with bottle re-fermentation can be stored for a while, somewhere cool and dark and upright so the yeast sediment remains at the bottom. This makes the beer rounder and shifts the fruit character towards port. The best-before date on the label remains the guiding principle.
Everything for your bar,
to one address
Glasses in hospitality quality, supplied by the set. Order today, delivered quickly.
Shop the glasses →