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The ASL fingerspelling provided here is most commonly used for proper names of people and places; it is also used in some languages for concepts for which no sign is available at that moment. There are obviously specific signs for many words available in sign language that are more appropriate for daily usage.

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The term dubbel (also double) is a Belgian Trappist beer naming convention. The origin of the dubbel was a strong version of a brown beer brewed in Westmalle Abbey in 1856, which is known to have been on sale to the public by June 1861. In 1926, the recipe was changed, and it was sold as Dubbel Bruin. Following World War Two, abbey beers became popular in Belgium and the name "dubbel" was used by several breweries for commercial purposes.
Westmalle's Dubbel was imitated by other breweries across the world, both Trappist and secular, leading to the emergence of a style. Dubbels are now understood to be a fairly strong (6%-8% alcohol by volume) brown ale, with understated bitterness, fairly heavy body, and a pronounced fruitiness and cereal character.
Chimay Première (Red), Koningshoeven/La Trappe Dubbel, and Achel 8 Bruin are notable examples from Trappist breweries. Affligem and Grimbergen are Belgian abbey breweries that produce dubbels.

The dubbel is a Belgian Trappist beer naming convention. The origin of the dubbel was a beer brewed in the Trappist Abbey of Westmalle in 1856. The abbey had, since 10 December 1836, brewed a light coloured beer that was quite sweet and light in alcohol for consumption by the paters. The new beer, however, was a strong version of a brown beer. In 1926, the formulation was changed and it became even stronger. The first written record of its sale by the abbey was on 1 June 1861. Following World War Two, abbey beers became popular in Belgium and the name "dubbel" was used by several breweries for commercial purposes.
Westmalle Dubbel was imitated by other breweries, Trappist and secular, Belgian and worldwide, leading to the emergence of a style. Dubbels are now understood to be a fairly strong brown ale, with understated bitterness, fairly heavy body, and a pronounced fruitiness and cereal character.
Chimay Red/Premiere, Koningshoeven/La Trappe Dubbel and Achel 8 Bruin are examples from Trappist breweries. Affligem and Grimbergen are Belgian abbey breweries that produce dubbels. Ommegang and New Belgium's Abbey Ale are examples from the USA.
The numerical value of dubbel in Chaldean Numerology is: 4
The numerical value of dubbel in Pythagorean Numerology is: 1
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Instead of the usual winter go-tos of stouts and brown ales, try brewing a Belgian Dubbel. It’s a somewhat dark beer with a surfeit of flavors, and longtime homebrewer Josh Weikert walks you through the ins and outs.

Josh Weikert
Jan 22, 2017 - 7 min read

As we settle into winter, there’s a risk of getting a bit bored with the string of brown ales, porters, and stouts that seem to populate a lot of tap lists this time of year. If you ever find yourself in that position, turn to a Belgian. As luck would have it, Belgians offer a nice dark-ish ale of their own in the Abbey ale family. Now’s the time to brew up a Belgian Dubbel.
I made my first after being handed some Belgian dark candi syrup as a prize from a competition, and it wasn’t something I’d have ever picked up on my own; the organizer just grabbed something at random to throw in with my prizes. Still, it made an excellent beer, and my very first (award-winning) Dubbel earned its name: Dumb Luck Dubbel.
Abbey beers are that family of beers originally brewed by monks dating back to the Middle Ages, we suspect, but certainly a common feature of monastic brewing from the 19th century forward. Dubbel is a medium-strength amber/brown ale that serves as a great platform for lots of fantastic malt flavors and fermentation characteristics (along with, as we’ll see, some supporting herbal/earthy hops). Dark fruit, burnt sugar, citrus esters, clove, a touch of banana, and more all feature in what ends up being a surprisingly dry beer. The trick (there’s always a trick, isn’t there?) is to avoid going overboard and yielding something too sweet, too alcoholic, or too…Belgian. When this style goes bad, it’s hard to drink—cloying, muddled, and hot. It’s enough to make the monks weep. With a bit of care, though, yours will have them singing instead!
I’m afraid we have a grist bomb, here. My apologies in advance.
Start with 5 pounds (2.3 kg) of Maris Otter and 4 pounds (1.8 kg) of Belgian Pils malt. That base should give you some good grainy/bready background to work with. On top of that base, add 1 pound (454 g) each of 10L Munich, Malted Red Wheat, and Victory. Then include a half pound (227 g) each of Special B and Carapils. And as if that’s not enough, toss in a dash (1−2 ounces/28−57 g) of Black Patent. Sorry about that: I don’t like complex grists, but sometimes you just have to. Can you leave some of these out? Sure. But I think that if you do, you’ll find that the beer feels incomplete. I’ve tried to dial it back and condense, but it’s never worked. I brew this one when I need to clear out the ol’ inventory.
In exchange, though, hopping is pretty straightforward: one ounce (28 g) of Styrian Goldings (about 5 percent AA) at 60 minutes and another half-ounce (14 g) at 20 minutes. You should end up with a gravity of about 1.070, and 23−24 IBUs. But wait, the math isn’t working…
Oh, right—we forgot the secret ingredient! Before you boil, remove the pot from the heat and stir in 12 ounces (340 g) of Belgian dark candi syrup.
And as for yeast, I use my reliable Belgian Ardennes, Wyeast 3522. There are more flavorful Belgian yeasts out there, but this beer is complex enough without the heroics from a hyperactive yeast.
Mash, lauter, and sparge as usual, then add the candi syrup to your kettle (off the heat), stirring until it dissolves—you might think about doing this between the mash , and the lauter , especially if (like me) you fill to near the top of your kettle (it avoids sloshing wort over the side!). Boil for 60 minutes, chill, aerate, and pitch your yeast. Fermentation is the name of the game here—not surprising in any Belgian beer, but especially true of these dark versions. There’s a lot in this beer that might make it seem sweet, and so we need to make sure that it ferments out nice and dry. Leave too much body and sugar behind, and that, plus the alcohol, plus the esters, plus the flavor of burnt sugar, might make it come across as sweet, which is a no-no.
Ferment at 64°F (18°C) to start and increase slowly almost immediately. The goal is to minimize warm alcohols but also to promote complete fermentation and some yeast flavor contributions. From the time I see fermentation activity (usually about 8−12 hours after a healthy dose of oxygen), I start increasing the temperature by 1°F (1−2°C) per day until I hit room temperature. If that’s below 70°F (21°C) as it sometimes is this time of year, I’ll move the carboy to a warm spot and let it free-rise to as high as it can go. The Ardennes is a high-flocculator, and as a result, you want to let it get right to work, finish fermentation, and drop clear.
Carbonate to 2.5 volumes to give an added dry feel, and you’re good to go! The result should be a dry but complex beer that is a beautiful ruby-red, especially after a couple of weeks of chilling after packaging!
For reasons I can’t understand, lots of recipes call for lower-Lovibond crystal malts in beers of this type. For what it’s worth, that seems self-defeating. Crystal 10 and 20 always add a sweet caramel flavor to beer, on my tongue, and when the goal is a dry and dark beer, this always seemed like an odd choice. Trust your other character malts and the additional carbonation to fill out the mouthfeel, and you’ll never miss those light crystals!
Open one of these by the fire and start counting the days until spring.
This Belgian Dubbel won “Best Belgian Beer” at a competition during Asheville Beer Week.
This Belgian dubbel, provided by Andy Mitchell of New Belgium Brewery, has an aroma of toasty malt with dried dark fruit and background subtle clove and pepper phenols.
A full bodied Trappist style ale with nutty, malty flavor with a distinct fruity/plum yeast character.
The goal isn't sweet and spicy, but rather dry, dark, and deceptively drinkable. Take a stab at this Belgian-style dubbel.
Belgian Blond is a tough style to nail down, but here Josh Weikert shows you how to create one that is wonderfully fresh and clean and uses the spice, esters, and “Belgian” character as an accent, not a headline.
Josh Weikert gets you started up the sour-beer mountain with a discussion of the basics of bugs, traditional and modern, and fast and slow ways of souring your beer, and how to bring your sours (stylistically) into the twenty-first century.
Big beers often garner a lot of attention, but don’t let that keep you from appreciating (or brewing) the smaller beers.
The goal isn't sweet and spicy, but rather dry, dark, and deceptively drinkable. Take a stab at this Belgian-style dubbel.
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