This medium- to full-bodied, dark amber to brown-colored ale has a malty sweetness and nutty, chocolate-like and roast malt aroma. A faint hop aroma is acceptable. Dubbels are also characterized by low bitterness and no hop flavor. Very small quantities of diacetyl are acceptable. Yeast-generated fruity esters (especially banana) are appropriate at low levels. Head retention is dense and mousse-like. Chill haze is acceptable at low serving temperatures. Dubbels, or "doubles," are darker in color, sweeter in flavor and weaker in alcohol content than their counterparts, the Tripels.