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Monastic Ale / 26B

Belgian Dubbel

Certified Beer Server Candidate Style Profile

Official BJCP guideline sections attached for full style exploration.

Certification exam alignment
Certified Beer Server Certified Cicerone® Advanced Cicerone® BJCP Beer Judge Entrance Exam
Source
BJCP 2021 Beer Style Guidelines

Overall Impression

A deep reddish-copper, moderately strong, malty, complex Belgian ale with rich malty flavors, dark or dried fruit esters, and light alcohol blended together in a malty presentation that still finishes fairly dry.

Aroma

Moderate to moderately strong, rich malty aroma, with hints of chocolate, caramelized sugar, or toast. Never roasted or burnt. Moderate fruity esters, often dark or dried fruit, especially raisins and plums, sometimes pome fruit or banana. Low to moderate spicy, peppery phenols. Hops typically absent, but can have a low spicy, herbal, or floral character. The malt is strongest in the balance, with esters and spice adding complexity. Low soft, perfumy alcohol optional.

Appearance

Dark amber to copper in color, with an attractive reddish depth of color. Generally clear. Large, dense, and long-lasting creamy off-white head.

Flavor

Flavor profile similar to aroma (same descriptors and intensities apply) for malt, esters, phenols, alcohol, and hops. Medium-low to medium bitterness, but malt is always most prominent in the balance. The esters and phenols add complexity and interest to the malt, alcohol not typically tasted. Malty-rich, sometimes sweet flavor, that finishes moderately dry with a malty aftertaste accented by yeast esters and phenols.

Mouthfeel

Smooth, medium to medium-full body. Medium-high carbonation, which can influence the perception of body. Low alcohol warmth optional, never hot or solventy.

Vital Statistics

IBU
15 - 25
SRM
10 - 17
ABV
6% - 7.6%

Commercial Examples

  • Chimay Red
  • Corsendonk Bruin

Similar Styles: How to Tell Them Apart

Use these guideline-based sensory contrasts to organize comparative tasting practice.

Both are dark Belgian ales combining bready-toast malt, caramelized sugar, dark or dried fruit, peppery spice, high carbonation, a dry finish, and little hop character. Belgian Dark Strong Ale is essentially larger in strength, body, malt richness, fruit intensity, complexity, and warmth; Dubbel is the more moderate expression.

Compare with: 26D. Belgian Dark Strong Ale

By aroma

  • Belgian Dubbel has moderate to moderately strong rich malt with toast, caramelized sugar, or light chocolate and moderate raisin, plum, or other dark-fruit esters.
  • Its spice, alcohol, and overall intensity remain lower than Belgian Dark Strong Ale's deep malt, strong fruit, and perfumy warmth.

By taste

  • Belgian Dubbel is moderately strong and medium to medium-full, with malt always leading medium-low to medium bitterness.
  • Rich malt and fruit finish moderately dry without the larger style's greater alcohol balance and flavor concentration.
  • Low warmth is optional, while significant smooth warmth and very intense dark fruit point to Belgian Dark Strong Ale.

Quick tell: Moderate strength and restrained warmth within a dark Belgian malt-fruit profile identify Dubbel.

Open official BJCP source