100 years of Westmalle Dubbel
A century ago, the monks of Westmalle refined the recipe for their dark beer to create Westmalle Dubbel as we know it today. A hundred years later, we are marking this special anniversary with a commemorative label, an anniversary glass and a special beer cheese, among other things.
Curious to know where you can taste the beer cheese? Find the participating bars and restaurants in Belgium here.
From ‘Dubbel Bruin’ to ‘Westmalle Dubbel’
The story of our Dubbel began well before 1926. In 1836, the monks of Westmalle brewed their first beer to drink with their meals. Twenty years later, the abbey’s accounts recorded two different beers: a light table beer for their own consumption and a slightly stronger brown beer.
After the First World War, the monks continued to develop their dark beer. The name ‘Dubbel Bruin’ appeared in the 1920s. It was a richer version of the brown beer they had been brewing for decades, made with twice as much malt. This is where the name ‘Dubbel’ comes from.
In 1926, the monks refined the recipe further to create Westmalle Dubbel as we know it today.
Over the past century, what began as a brown Trappist beer has become a classic of Belgian beer culture and a benchmark for an entire beer style.
Celebrating a classic
A hundredth anniversary is certainly an occasion worth marking. That is why Westmalle Dubbel is getting a celebratory touch in several ways this year.
From mid-August, the 33 cl bottle will temporarily feature a commemorative label and a matching crown cap. Our classic Westmalle glass will also be available in a special anniversary edition. It will feature a decoration marking 100 years of Westmalle Dubbel and a delicate silver rim, a finish sometimes used on Westmalle glasses decades ago.
Limited-edition 75 cl bottles and 3-litre jeroboams with an enamelled decoration will follow in the autumn.
A special beer cheese to share
We have also created a special beer cheese for the anniversary, produced as a one-off, limited batch. Westmalle Dubbel was added during the cheesemaking process, after which the cheese was left to mature for at least 100 days.
Between late September and late October, the beer cheese will be offered at selected bars and restaurants in Belgium that serve Westmalle Dubbel on draught. During the promotion, customers ordering a Westmalle Dubbel may receive a portion of the cheese alongside their beer for a limited time.
Where can you taste the beer cheese?
The list below shows the bars and restaurants in Belgium taking part in the promotion.
Good to know: not every venue will offer the beer cheese throughout the entire promotion. We therefore cannot specify the day or week when the cheese will be available at a particular venue. Every venue on the list will offer the beer cheese at some point between early September and late October, while its allocated stocks last.
A hundred years on
Today, Westmalle Dubbel is still brewed with the same philosophy as a hundred years ago: a commitment to quality, craftsmanship and continuity.
A century after its recipe was refined, Dubbel remains inseparably linked to Westmalle. A hundred years of history to look back on, and many more years of Westmalle Dubbel to look forward to.
