Dubbels, tripels and Xs
Yes, I cringe when I hear the guy at the beer store explain to a customer that Tripel Karmeliet is “triple fermented.” Like a tripel re-fermented in the bottles is different than a dubbel . . . sigh.
Or that some drinkers are under the impression that a tripel is “triple strength.”
Thus I point you to a wonderful post from Martyn Cornell: Everything you wanted to know about X.
Although La Trappe gets a mention the point is not to explain the Belgian terms. It’s mostly about Britain and the history of denoting beers X, XX, XXX and just keep going. But you should be able to connect the dots.
