Dark - Double
Dubbel as a style of beer is a term that originated with the Trappists of Westmalle. It is a reference to the ingredients used. The monks had been brewing dark beer since the mid-19th century. In 1926, they decided to modify the recipe and "doubled" the amount of ingredients. The doubling is not a literal times 2, but still a significant increase.
It is also a reference to an old medieval custom when many people could not read. To indicate the heaviness of the beer they put a cross on the barrel. One cross was the lightest beer and two crosses was a heavier beer for the wealthier citizen and three crosses was even heavier. The heaviness of the beer is determined by the amount of raw materials used.
In terms of aroma and taste, a double can be identified by notes of caramel, malt and ripe banana.
A double can actually also be a blondish beer and a triple can just as well be a brown beer if you only take into account the principle of increasing the amount of ingredients. So this does not make it any easier to assign a beer to a particular beer style.
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