Beer Westmalle, "Trappist Dubbel", in gift tube, 750 ml
Beer dark reddish-brown color.
Smooth, well-balanced taste of beer, as well as fragrance, filled with sweet fruit and malt notes (grapes, prunes, raisins), hints of spice and caramel. The finish is long and dry.
Pleasant aroma of beer, complex, ethereal, fresh, sweet malt and fruity notes (currants, blueberries, gooseberries, raspberries, raisins, plums), nuances of caramel and spices.
Beer is recommended to serve chilled as an independent drink or with meat dishes, sweet and sour dishes of Oriental cuisine.
"Trappist Plug" - a dark monk (Trappist) el. Trappist - a branch of the Cistercian monastic order of Benedictine, which arose in 1664. Today there are 175 Trappist monasteries, but only seven of them (six - in Belgium - one in the Netherlands) have the right to use the name "Trappist" for its beer. To this must be met certain number of rules: the beer is brewed within the walls of the Abbey Trappist monks themselves or under their control; the purpose of the brewery should not be making a profit, and the proceeds used for the maintenance of the monks and the abbey and for charity and social work.
"Trappist Dubbel" (ie double fermentation) from Westmalle Brewery brewed by monks since 1856. Beer recipe perfected until 1926, and then remained unchanged. Dobrazhivaet beer in bottles for 25 days. Beer is recommended to serve in a bowl Westmalle, which will fully experience the complex character of the beer, enjoy a rich froth.
In April 1836 the monastery was founded by the Trappist Abbey - Westmalle. In the same 1836 the abbot of the monastery Marthinus House was built a small brewery and in December the monks to eat for a beer. For many years the brewery used only for the needs of the monastery. The first sale of beer outside the monastery took place in 1856. Beer has become very popular, so the monks expanded brewery, rebuilding it twice - in 1865 and 1897.
In 1921 the monks Vestmalle decided to sell their beer through a beer traders. Sales soared, and in the early 30s was put into operation a new beer hall. A significant modernization of production has repeatedly made in the following decades. Was built on site water treatment plant. In 1991, the brewery hall was computerized, which greatly improved the quality of beer, and in 2000 commissioned the new cellars, where ideal conditions for secondary fermentation beer. For more than 170 years of existence, the brewery uses only environmentally friendly components in the production of beer: water, malt, hops, sugar and yeast. And all these years Trappist beer only improves its already high quality.