Pale straw to deep golden color. A subclass of Belgian Trappist and Abbey. They are not twice as strong as Trappist or Abbeys but they do have a higher alcohol content. The term dubbel refers to the starting gravities. They can be somewhat sweet.
Color can be reddish brown and benefit fromg a good aging time.
You freeze a Dopplebock removeing the excess water which gives you a maltier, sweeter,more alcoholic beer. A Belgian Lambic that is spontaneously fermented with wild yeast and then candy sugar is added to restart fermemtation. It is slightly sweet,lactic, and acidic but with a winelike character. A lambic or gueuze with fresh raspberry juice. Should be minimally hopped.