Пиво Belgian Abbey Dubbel - Trenčiansky pivovar Lanius

The mots of Belgian monastery beers reach as far back as medieval ages. Then it was not safe to drink fresh water and one of ways to purify it from bacteria and viruses was to brew a beer out of it. Thereby, impurities were inactivated by boiling and alcohol conserved the beer by preventing further infection. Brewing beer became briskly a tradition all over Belgium. Monks in monasteries had however one more reason. It was an allowed source of water, nutrients and vitamins during the times of lent, thus the expression 'liquid bread'. With frequent practicing, they had acquired ex-perience and became the beer brewmasters of the country. Their beer was increasingly demanded also by visitors and passers-by, willing to pay good money for good quality. In 1856 in a monastery brewery of Westmall, a completely new drink was born by adding very dark Belgian caramel to a regularly brewed weak light beer. They named him Dubbel, due to its approximately double alcohol content of its predecessor. Thanks to Dubbel's vast success, it found its way to most of Belgium's monastery-breweries. Ours is brewed out of traditional ingredients such as light malt, special Belgian caramel and Trappist yeast right from the Westmall abbey.