Created by Belgian monks at the Westmalle Monastery in between the late 19th and early 20th century (they brewed a stronger version of what they drank at the abbey, hence “dubbel,” or “double,” and the rest is history). Complex and fairly high alcohol, the deep color of the Dubbel doesn’t come from roasted malt but something called candi sugar (originally brewers used caramelized beet sugar), which imparts chocolate, dark fruit, and/or burnt caramel qualities. Hops flavors won’t make much of a showing beyond a trace of moderate bitterness, allowing the malt and yeast to impart more of their flavors, with Belgian yeast strains lending some peppery spiciness, fruity esters, and higher alcohol to balance out the round, ruby voluptuousness.