A Belgian Dubbel typically has a malt-forward profile, with complex flavors coming from the grains, yeast, and dark candi sugar. The base malt often includes an even mix of Maris Otter and floor-malted pilsner, which provides a bready, grainy, and biscuity foundation. Yeast plays a significant role, too, contributing fruity esters, phenolic spiciness, and a touch of banana. Low hop aroma can be present, with herbal or floral hints.