[1] The origin of the dubbel was a strong version of a brown beer brewed in Westmalle Abbey in 1856, which is known to have been on sale to the public by June 1861.
[3] Following World War Two, abbey beers became popular in Belgium and the name "dubbel" was used by several breweries for commercial purposes.
Westmalle's Dubbel was imitated by other breweries around the world, both Trappist and secular, leading to the emergence of a style.
Chimay Première (Red), Koningshoeven/La Trappe Dubbel, and Achel 8 Bruin are notable examples from Trappist breweries.
The yeast also generates fruity esters like banana, which provide a huge portion of the flavors of dubbels.