Greg has reminded us to remind him to remind me that the day of the dubbels is coming a week Friday. I also rooted around in the cellar and found a bottle from a north-east US brewer that I bought a while ago, have never tried and forgot about so that should be an interesting taste.
Still, I am quite aware of my ignorance in this area. Checking out Stan's book Brew Like a Monk, he lists Westmalle Dubbel, New Belgium Abbey, Ommegang, Flying Fish Dubbel, Chimay Red and Maredsous 8 as examples of the style. I popped a Chimay this evening and glad to see that Maredsous 8 is in there, too, as one lurks in the bowels of the stash. You know, I've never been real clear on the whole "6" or "8" or "10" thing and how they differ from the large format Belgian brown ale thing and those Pater or Prior ones. Some days I find myself all a flutter as to what is a dubbel and what isn't. Like what's a Corsendonk anyway?
That is why we need the session. To find out what it's all about.