The dubbel (double) is a Belgian Trappist beer naming convention. The origin of the dubbel was a beer brewed in the Trappist Abbey of Westmalle in 1856.

Since 1836, the abbey brewed a light colored, sweet beer that was light in alcohol. The new beer was a strong version of a brown beer.

In 1926, the formulation was changed and it became even stronger--a tripel.

Following World War II, abbey beers became popular in Belgium and the name “dubbel” was used by several breweries.

Westmalle Dubbel was imitated by other breweries worldwide, leading to the emergence of a style. Dubbels are now understood to be a fairly strong (6%-8% ABV) brown ale, with understated bitterness, fairly heavy body, and a pronounced fruitiness and cereal character.