The Belgian dubbel style of beer originated in the Trappist Abbey’s in the 19th century. It is a rich malty beer with some spicy characteristics and dark fruit aromas. A hint of caramel with a slight hop bitterness give this beer a marvellous flavour. It has a medium to full body with an expressive carbonation. Concerning food, we find it goes well with buttery cheeses such as brie, camembert or gouda. For the meat course roast lamb, chicken or goose compliment well. We also recommend braised beef, ham or liver. For dessert chocolate with nuts, rich fruit cake or gateaux pair wonderfully with this most eminent of beers.