Like Trappist beer, abbey beer designates a traditional segment and refer to old receipes and methods of brewing, rather than a single style of beer. Under a typical abbey beer brand there is usually a range of several beers, with blonde and brown versions of various strengths, “dubbel” and “tripel” styles. Dubbel are brown beers brewed with twice as much malt as would be needed for a ‘regular’ brew. Generally brewed with added candi sugar and sometimes spices. Tripel refer to beers brewed with roughly three times the quantity of malt used for a regular brew. Candi sugar is also added during brewing. These beers are generally blond, they are unfiltered and submitted to a hird fermentation in the bottle. Abbey beers use traditional recipes for brewing beer and may or may not be associated with an actual Abbey.