Answers.Body: <p>Color tends to come primarily from the malt bill used (darker roasted malts lending darker color to a beer).  In the case of Belgian beers, a "candi" sugar (derived from beets) may used as an additive, and different styles use different types of candi sugars.  For dubbels in particular, the candi is a darker variety, made with a (more) substantial dose of molasses, which would darken the beer further.  A tripel uses a candi with less molasses.</p>
  
Answers.ContentLicense: CC BY-SA 3.0
Answers.CreationDate: 2016-01-30T07:51:19.600Z
Answers.LastActivityDate: 2016-01-30T07:51:19.600Z
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Body: <p>In my experience, dubbels are often fairly dark, brown ales, while tripels are much clearer and lighter (of colour).</p>
  
  <p>Why is that?</p>
  
Tags: <trappist><colour><dubbel><tripel>
Title: Why are dubbels generally dark while most tripels are not?
UserDisplayName: SQB
ThreadText: # Why are dubbels generally dark while most tripels are not?
  
  (Asked by: username_0 on 2016-01-16)
  
  In my experience, dubbels are often fairly dark, brown ales, while tripels are much clearer and lighter (of colour).
  
  Why is that?
  
  **Tags:** trappist, colour, dubbel, tripel
  
  
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  ## 1 answers
  
  ### Answer by username_1 on 2016-01-30. Score: 6 | Accepted answer
  
  Color tends to come primarily from the malt bill used (darker roasted malts lending darker color to a beer). In the case of Belgian beers, a "candi" sugar (derived from beets) may used as an additive, and different styles use different types of candi sugars. For dubbels in particular, the candi is a darker variety, made with a (more) substantial dose of molasses, which would darken the beer further. A tripel uses a candi with less molasses.
  
  
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