Dubbel

For the person whose objection is that beer tastes thin and fizzy. Belgian dubbel is deep reddish-copper, rich with malt, and full of dark and dried fruit: think raisin, plum and caramel, with only gentle bitterness and a fairly dry finish that keeps it from cloying. The style grew from the strong brown beer of the Trappist abbey at Westmalle, whose Dubbel celebrated 100 years in 2026, though accounts differ on exactly when the recipe took shape. Westmalle Dubbel, Chimay Red and St. Bernardus Pater 6 are the classic bottles. It runs 6 to 7.6 percent, stronger than a lager, so treat it like a glass of wine with dinner rather than something to drink by the pint.