Sip on a Dubbel with a quick history lesson...
Do you remember when we released a Dubbel?
... well, it's time for a barrel aged Dubbel!
Here is a brief history of Dubbel, although as we all know, it is open to your own interpretation.
The term “Dubbel” was first used in the early 19th century to describe the stronger, darker beers produced by Trappist monks in Belgium. These Trappist beers were brewed in the Abbey of Westmalle, and their recipe was the basis for all the Dubbel beers that followed. The style has evolved over time and is now brewed by many commercial breweries around the world, as well as by craft breweries.
The style typically features a deep red to brown color, with a sweet, malty taste. The flavor is often described as being slightly fruity, with notes of caramel, toffee, and raisins. Hops are used sparingly, and the alcohol content is usually in the 6 to 8 percent range.
Today, Dubbel beers are popular in Belgium, the Netherlands, and other parts of Europe. They are also gaining in popularity in the United States, where craft brewers have been experimenting with the style and creating their own unique interpretations. And now, for our take on a Dubbel, which has been aged in whiskey barrels, of course...
Single Cask #2 Dubbel
Saturday, March 4th
We will have this Single Cask Dubbel on tap and in bottles to-go at the Washington Street taproom