Tonight I'm having the Baskwadder Dubbel.
It is a "dubbel" (double), which is synonymous with a dark (but not black) beer, which is somewhat sweet.
This is a beer made a young brewer, who started his own microbrewery at home, and has been building his brand over the past few years.
The foam is nice, the beer came with a full-bodied flavour, as one would expect from a dubbel.
There are many stories about why beers are named "dubbel (double) or tripel (thrice),...
The most reasonable explanation which I could find is that it actually refers to the amount of malts used. THis is further supported by the fact that in the Netherlands you can sometimes still find a "blond" referred to as a "enkel" (single).
Alcohol percentages will rise as more malt is used. Blond's these days are around 6%, but it would not have been weird 100 or 150 years ago to find the standard beer of a brewery to have been 3%. In that sense it works out:
Enkel 3%
Dubbel 6%
Tripel 9%,
These ballpark figures kinda sorta workout. What's the real story, who knows? But it's a decent hypothesis, which requires lots of research to verify, so I'm off to the bar (euhm, research lab, cough)
Cheers
Thanks for using @steemegg
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