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De Koningshoeven • Netherlands (Trappist) Belgium
A classic Trappist Tripel with layered yeast complexity, subtle malt sweetness, and a crisp, dry finish. Fruity esters and gentle spice dominate, supported by high carbonation and careful attenuation.
Bright, golden and spicy, with notes of peach, apricot, malty, finishing rich and sweet.
Serve at 8-12°C in a tulip to maintain a generous head and let the aromas bloom.
8-12°C
Style-based profile from ABV, style & tasting notes.
Can age. Will soften and gain a honeyed depth, though it is lovely fresh too.
"Complements fruit-based desserts like apricot tart or savory dishes like sweet-glazed ham."
Cook this: Ardennes ham, pate gaumais, and saucisson, a dark Belgian chocolate tart or speculoos, or fresh berries and stone fruit.
Premium
A considered, special pour.
A classic Trappist Tripel with layered yeast complexity, subtle malt sweetness, and a crisp, dry finish. Fruity esters and gentle spice dominate, supported by high carbonation and careful attenuation.
Brewed at De Koningshoeven abbey in the Netherlands, the first Dutch Trappist brewery, established in 1884. La Trappe was among the early adopters of the formal Authentic Trappist Product designation.
On the Tripel style, Strong, golden-colored ale. Complex spiciness, fruity esters (banana, orange), and a sweet malt backbone masked by high carbonation and a dry finish.
Explore the Tripel guide Source: RateBeerThe tulip's flared lip captures the foamy head while the bulb concentrates the beer's volatile aromatics, made for swirling and savouring.
Chill the glass
Rinse with cold water, not freezer-cold
Pour at 45°
Aim for the inside of the glass wall
Finish upright
Build a two-finger head for the bouquet
Swirl, sip, savour
Re-release the esters halfway through
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Brouwerij Bosteels
Abdij der Trappisten van Westmalle
Brouwerij St. Bernardus
Pour it into a tulip, served around 8-12°C, and let its aromatics open before the first sip. Lovely now, though a year or two will only soften and deepen it.
Brother Anselm, cellarmaster
Did you know?
Many Belgian beers refermenent in the bottle, creating natural carbonation and complex flavors.
Why it tastes differentThe Monk's Dispatch
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