With a strong beer such as a Westmalle Dubbel or Tripel, the brewer also adds sugar alongside the malt. This gives it a more balanced flavour and it is easier to digest.
In Westmalle brewery they use liquid sugar. The colour of this sugar also determines the colour of the beer. Thus a darker type is used for the Dubbel, and a lighter type for the Tripel.
The sugar is added at the end of the boiling process. It thus easily mixes in and is also immediately sterilised. This sugar is then practically completely converted by the yeast into alcohol and carbon dioxide.
