A rich, malty beer with its origins in the Catholic abbeys and monasteries of Belgium, dubbels showcase chewy but dry caramelized malts and spicy, phenolic yeast notes. Brewed by many Trappist Abbeys – following the 48th chapter of the Rule of St. Benedict, which states “for then are they monks in truth, if they live by the work of their hands” – to provide income for their monasteries, the dryness of this full bodied brew allows it to maintain its drinkability, despite its bready and strong malt foundation. Today, only ten Trappist monasteries continue this historic tradition – six in Belgium, two in the Netherlands, one in Austria, and one in America – but (even though we’re not doing it within the walls of an abbey) we’re determined to help the monks spread the good word.
Here at The Cebruery, we bring this historic and foreign style to you with a local twist. Locally produced muscavado sugar is carefully converted to Filipino amber candi sugar; when added to a malt bill of other imported speciality Belgian malts and a touch of balancing continental European hops, the resulting beer presents hints of dried cherries and dates, toffee, and rum raisin. Pairs well with buttery and pungent cheeses, chocolate, and heavier meats like beef. At over 7% abv, we guarantee it will be a near-religious experience!