Leopold Beer Double

Brouwerij Meesters operated in Galmaarden from 1993 until its closure in 2002, producing a regular range that included a dubbel, tripel, and Christmas beer. The beers were made using a four-step decoction mash, extended wort boiling, roughly two weeks of fermentation, coriander, and bottle packaging; the dubbel is therefore distinctive as a traditional, malt-driven Flemish Belgian ale with lightly spiced character.