Malt aroma & flavor
Any of cocoa, dark or dried fruit, or caramel aroma attributes should be present along with malty sweetness. Very low level of roasted aroma and flavor is acceptable.
Belgian and French Origin Ale Styles
Belgian-Style Dubbel
Ale · Brown to very dark
What to expect
Any of cocoa, dark or dried fruit, or caramel aroma attributes should be present along with malty sweetness.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.Color · SRM
16–36
Pale / strawBlack
Brown to very dark · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color rangeAlcohol · ABV
6.3–7.6%
Reference scale, not a limit on official guideline values.
Bitterness · IBU
20–40
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 24 · PDF page 33. Color graphics are illustrative.
The guideline, in detail
Official style attributes, including what may be present and what should be absent.
Hop aroma & flavor
Absent, or low if present.
Perceived bitterness
Medium-low to medium
Body & mouthfeel
Low to medium
Clarity
Chill haze is acceptable at low temperatures. Slight yeast haze may be present in bottle conditioned versions.
Color
Brown to very dark
Fermentation characteristics
Fruity esters are present at low to medium levels. Clove-like phenolic flavor and aroma may be present at low to medium-low levels. Diacetyl character should not be present.
Additional guideline notes & competition context
Head should be dense and mousse-like. Herbs or spices such as coriander or others may be used in subtle amounts to enhance overall aroma or flavor, or may be absent.
Technical specifications, including gravity
Original Gravity (°Plato) 1.060-1.075 (14.7-18.2 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.012-1.016 (3.1-4.1 °Plato) • Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.6%) • Hop Bitterness (IBU) 20-40 • Color SRM (EBC) 16-36 (32-72 EBC)