In 1865 the monks of Westmalle started brewing a dark Trappist beer in addition to their table beer. They adjusted the recipe in 1926, doubling the amounts of raw ingredients to produce a new, stronger beer. Dubbel was suggested as a name for this doubled beer, though it is more often simply called ‘Trappist’. To this day, the 1926 recipe is the basis for Westmalle Dubbel. This is a dark red-brown beer with a rich, complex taste thanks to re-fermentation in the bottle. There are touches of caramel, malt and fruity esters reminiscent of ripe banana. The long, dry finish of this balanced, mild Trappist beer will stay with you.