Since 1856 the monks have also been brewing a dark Trappist beer along with their table beer. Since the recipe was modified in 1926, they have been brewing slightly heavier beer. This is the foundation of today’s Dubbel.
The 33 cl bottles are distributed individually, in baskets of six or in 24 bottle crates. The Westmalle Dubbel is also the only dark Trappist beer available on draught in some 300 selected hotels, restaurants and cafes, from kegs of 20, 30 and 50 litres. Dubbel Trappist continues to ferment, making the draught version slightly sweeter than the bottled version.