True to its European monastic heritage, Monks’ Dubbel Reserve® Ale is made with the finest ingredients, including three hybrid varieties (Chama, Latir, and Mintras) of indigenous hops (neo-mexicanus) grown at the Monastery of Christ in the Desert. The abbey yeast originates from Europe. The malted barleys originate in Belgian and North America, and the two grades of dark Candi-syrup originate in Belgium.
First brewed in 1836 at Westmalle Trappist Abbey, and sold commercially in 1861, it evolved into the present form at the Abbey in 1926. Today, it is one of the most popular beer styles in Belgium, with hundreds of variations from around the world. Now, Monks’ Dubbel® Ale is also brought to you by the Benedictine Monastery of Christ in the Desert.
Food Pairing: Monks’ Dubbel Reserve® Ale pairs well with any beef or lamb, especially barbecues or meat stews, and makes an excellent chocolate dessert accompaniment. It is also a wonderful pairing to washed rind cheeses and dried fruits.
Awards: Gold Medal - NM State Fair, 2014
Hops: Neo-mexicanus, Chama, Latir, Mintras
Other Ingredients: Candi-syrup
Available near Norwalk, Connecticut
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