Belgian Brune & Dubbel: The Taste of the Monasteries

Anyone who drinks their way through the world of Belgian abbey beers will sooner or later come across two closely related styles: Brune and Dubbel. Both are medium-strength, dark ales with an astonishing depth of aroma – and both tell a piece of Belgian brewing history.

Origin and Character

The roots of these dark beers go back to the Middle Ages. With the revival of Belgian abbey breweries in the mid-19th century, they returned, and at the beginning of the 20th century, the recipes evolved into the aroma profiles we know today. The name "Dubbel" by the way, comes from an old practice: monasteries served two beers of different strengths – a simple one and a "double strength" one. This tradition later also gave rise to Tripel and Quadrupel.

Brune is usually the slightly sweeter, lighter version with less alcohol, while Dubbel is more robust and complex. Both styles thrive on the interplay of malt and yeast: notes of dried fruit, chocolate, and Christmas spices meet a dry, often slightly hoppy-spicy finish. Dark candy sugar or special dark malts provide color, caramelized roasted aromas, and the characteristic depth – without the alcohol becoming intrusive despite medium to high strength (6–8% Vol.). The strong carbonation rounds off the whole with a pleasant, tingling, almost elegant texture.

Color, Clarity, and Aroma at a Glance

• Color: dark red to dark brown
• Clarity: clear to slightly hazy
• Fermentation character: fruity, ester-driven
• Alcohol: 6–8% Vol.
• Bitterness: 15–30 IBU (low to medium)

Typical aromas range from dried fruit, licorice, and dark chocolate to caramel and roasted nuts, as well as clove, vanilla, and a slight vinous note – a fascinatingly broad spectrum for a single beer style.

The Right Glass

Brune and Dubbel are traditionally served in a tasting glass or a goblet – both shapes bundle the complex aromas and direct them to the nose, while also leaving enough room for the fine carbonation.

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Three Dubbel Styles, Three Characters

If you really want to understand the style, you should taste it comparatively. Here are three very different interpretations from our range:

🍺 Westmalle Dubbel Trappist Ale

7% Vol. – Westmalle, Belgium

Sleek, restrained, and surprisingly dry. Those expecting the classic description with lush sweetness, toffee, and vanilla will be pleasantly surprised here: the strong carbonation balances the fruit flavors and leads to an almost mineral water-like, dry finish. A reference beer for anyone who appreciates understatement.

🍺 Chimay Red

7% Vol. – Chimay, Belgium

Red-brown, delicate, and with its own finesse. Dried fruit, floral vanilla, and clove meet stone fruit, caramel, and a hint of banana candy. The body remains surprisingly light, with subtle honey sweetness and a fine, sometimes almost mineral bitterness. A very drinkable, accessible Dubbel.

🍺 Tynt Meadow English Trappist Ale

7.4% Vol. – Coalville, England

The only English Trappist beer in the world – and despite purely British ingredients and yeast, it tastes surprisingly Belgian. Dried fruit, freshly risen dough, fermented apples, and floral esters characterize the nose. On the palate, candied apple, fruity dark chocolate, dried figs, sweet black tea, and licorice emerge. Since each bottle matures with bottle conditioning, each is a small unique piece.

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Conclusion

Whether restrained-dry like the Westmalle, elegantly fruity like the Chimay Red, or yeast-driven and complex like the Tynt Meadow: Belgian Brune & Dubbel shows how broadly a single beer style can be interpreted. The best way to experience this is in direct comparison – try all three and find your favorite.

You can find all three beers in our shop at thecrafts.ch.