Trappist Dubbel All Grain Recipe

Trappist Dubbel All Grain Recipe The origin of the dubbel was a beer brewed in the Trappist Abbey of Westmalle in 1856. The abbey had, since December of 1836, brewed a witbier 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. Monastery brewhouses, from different religious orders, have existed across Europe since the Middle Ages. From the very beginning, beer was brewed in French Cistercian monasteries following the Strict Observance. Breweries were introduced in monasteries as the Trappist order spread from France into the rest of Europe. The Trappists, like many other religious people, originally brewed beer to feed the community, in a perspective of self-sufficiency. Nowadays, Trappist breweries also brew beer to fund their works and charitable causes. Many of the Trappist monasteries and breweries were destroyed during the French Rev