Belgian Tripel and Dubbel: The Trappist Styles Explained

Belgian Tripeland Dubbel

A Belgian dubbel is a reddish-brown, malty ale with dark fruit and caramel flavors, usually around 6.5 to 7% ABV. A Belgian tripel is pale gold, stronger (7.5 to 9.5% ABV), drier and more bitter, with spicy and fruity yeast character. Both styles were shaped by the Trappist monastery at Westmalle in Belgium and are now brewed around the world.

The names sound like a numbering system, and in a loose way they are: a brewery's lineup might run from a lighter everyday beer to a dubbel to a tripel, each stronger than the last. But a tripel is not three times anything, and the two beers taste completely different.

Dubbel is about malt and yeast working together. Expect rich but not heavy malt: caramel, toast, a little chocolate, along with dark fruit like raisin and plum. Belgian yeast adds a gentle spicy note and fruity esters. Bitterness is low.

The BJCP makes a point worth knowing: the low bitterness can make a dubbel seem sweet, but a good one is actually fairly dry. That dryness comes from high attenuation and, often, from sugar added to the kettle. Belgian brewers frequently use candi sugar or dark candi syrup, which ferments out almost completely, adding color and flavor without leaving the beer heavy.

Tripel is a pale, strong beer that does not taste like one, at least not at first. It is golden, highly carbonated and very dry, with a peppery, spicy yeast character, light fruit (citrus, pear, banana), a soft honeyed malt and firm bitterness to finish. Most traditional versions have at least 30 IBU.

The BJCP says the best examples are "sneaky, not obvious" about their alcohol. That is a description of good brewing, and also a reason to read the label. Tripel typically falls between 7.5 and 9.5% ABV and is usually served in smaller pours. See ABV and IBU explained.

Like dubbel, tripel gets its lightness from simple sugar in the recipe and a vigorous Belgian yeast that ferments it very dry. High carbonation lifts the aromas and makes the finish feel even drier.

Both styles are tied to Westmalle, a Trappist abbey in the province of Antwerp.

The dubbel story starts in the 19th century. Westmalle began brewing in the 1800s, and Wikipedia's account traces a dark beer there back to 1856. The BJCP traces the modern dubbel to a double brown beer Westmalle brewed in 1922, when the brewery reopened after World War I. Other abbeys and commercial breweries made similar beers, mostly after World War II.

The tripel came next. The BJCP dates it to 1931 at Westmalle, which popularized the strong pale style that many breweries, Trappist and not, now imitate.

Trappist is not a style. It is a label for beer brewed by Trappist monks or nuns. The International Trappist Association, founded in 1997 by eight Trappist abbeys, controls the "Authentic Trappist Product" mark. To carry it, a beer must be made within or in the immediate surroundings of the abbey, under the supervision of the monastic community, with profits going to the community's needs, to the order, or to charitable work.

Beers brewed in the same tradition by commercial breweries are often called abbey beers. A dubbel or tripel from any brewery can be excellent; the Trappist mark only tells you who made it and how.

The other famous rungs on the ladder are the Belgian strong golden ale (pale and strong like a tripel, but usually lighter and crisper) and the Belgian dark strong ale, sometimes called a quadrupel, which is darker and stronger than a dubbel.

Serve both in a chalice or tulip, which leaves room for the big head and gathers the aroma. See beer glassware. Dubbel shows best around 50 to 55°F, tripel around 45 to 50°F. Bottle-conditioned versions have yeast at the bottom; pour slowly and leave the last bit in the bottle unless you want it cloudy.

Dubbel goes with roast pork, duck, mushrooms, braised beef and washed-rind cheeses. Tripel works with roast chicken, mussels, spicy dishes and creamy cheeses, its carbonation and bitterness cutting through rich food. More in beer and food pairing.