Top 10 Belgian Dubbels in North America
This Top Ten Belgian Dubbels list is from the U.S. Open Beer Championship, Great American Beer Festival, and World Beer Cup. The top 10 Belgian Dubbels are medium-bodied, dark amber to brown-colored ales that have a malty sweetness and nutty, chocolate like, and mild roast malt and caramel aroma Flavor and aroma may also have a raisin like cocoa character. A faint hop aroma is acceptable. Dubbels are also characterized by low to low-medium bitterness and no hop flavor. Very small quantities of diacetyl are acceptable. Yeast-generated fruity esters (especially banana) are appropriate at low levels. Head retention is dense and mousse like. Chill haze is acceptable at low serving temperatures. Often bottle conditioned a slight yeast haze may be evident. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible. ABV:6.30% – 7.60%. IBU: 22-30.
1. Abbey Ale – Brewery Ommegang – New York
2. Soest Road circa 1995 – Public House Brewing – Missouri
3. Père Jacques – Goose Island Beer Co. – Illinois
4. Ovila Abbey Barrel Aged Dubbel – Sierra Nevada Brewing – California
5. Wild Duck – Tripping Animals – Florida
6. Dub Sack – Melvin Brewing – Wyoming
7. Benediction – Russian River Brewing – California
8. St. Vincent’s Dubbel – Captain Lawrence Brewing – New York
9. Cadence – Reformation Brewery – Georgia
10. Brother Joseph’s Belgian Dubbel – Straight To Ale – Alabama
History of Belgian Dubbels
The history of Belgian Dubbels traces back to the monastic brewing traditions of the Middle Ages, particularly within the Trappist monasteries of Belgium. Originating as a stronger, darker counterpart to lighter monastic ales, the term “Dubbel” emerged in the 19th century, notably with the Westmalle Abbey’s 1856 recipe, which formalized the style. Brewed by Cistercian monks, these beers were crafted to sustain the community and fund charitable works, with the Dubbel’s rich, malty profile and moderate alcohol content (typically 6-8% ABV) reflecting the practical need for nourishment during fasting periods. The style evolved from earlier, simpler ales, incorporating caramelized malts and candi sugar, which lent deep, toffee-like flavors and a ruby-brown hue, distinguishing Dubbels from their paler counterparts.
In the 20th century, the Dubbel style gained broader recognition as secular breweries, inspired by monastic recipes, began producing their own versions. The revival of Belgian brewing after World War II, coupled with growing global interest in craft beer, elevated Dubbels to a celebrated status. Breweries like Chimay and Rochefort refined the style, emphasizing complex flavors of dark fruit, spice, and subtle yeast-driven esters, often with a creamy mouthfeel. Unlike the stronger Tripel or Quadrupel, Dubbels strike a balance of richness and drinkability, making them a versatile staple in Belgian beer culture. Today, the style remains a testament to Belgium’s brewing heritage, with both traditional and modern interpretations thriving worldwide.
Top 10 Beers in America – Ales Lagers Specialty Barrel Aged