Beer Primer Dubbels

The Belgians—particularly those beer-making Trappist monks of centuries ago—have a way with their beer. When throwing gallons of beer in a tank and letting it ferment wasn’t enough, they took the next most logical step, adding more yeast and more malt to make, well, a boozier beer, like dubbels. Most dubbels pack so much flavor you’ll have a hard time finishing a goblet, but that shouldn’t keep you from trying it. In keeping with the Belgian brewing tradition, look for subtle, balanced flavors that all go down smooth. While dubbels don’t have as much alcohol as their American strong ale counterparts, they are stronger than most other Belgians. The next step up from a dubbel is, appropriately enough, a tripel, the strongest Belgian brew out there.
A prime example of a Belgian dubbel is also the first of its kind ever made: The Westmalle Trappist Dubbel. At 7 percent it can get you decently liquored-up in good time. But unlike American beers that can pack lots of hops, a bitter finish, and other strong flavors, Westmalle’s Dubbel is very smooth and easy to drink. In the glass, it looks similar to a brown ale, but in the mouth, it tastes more like pears, plums, and raisins. The aftertaste has the slightest of sour notes, a distant echo of the big tangy taste of wild beers like the Flanders red ale and the Lambics.

Where to find it: Bottom Lounge.
Try it with: Curry chicken lettuce wraps. The sweetness of the yellow curry picks up the fruit in the dubbel, making for a satisfying combination.