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De Halve Maan • Bruges Belgium
Golden triple with a sturdy white head. Aromatic with spicy notes of black pepper, coriander and ginger.
Bright, golden and spicy, with notes of pepper, ginger, malt, with a balanced, moreish finish.
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.
"Great with ginger-infused Asian dishes or pepper steak, reinforcing the spicy yeast character."
Cook this: steak-frites, or a fragrant Thai green or Indian curry.
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A considered, special pour.
Golden triple with a sturdy white head. Aromatic with spicy notes of black pepper, coriander and ginger.
Brewed at De Halve Maan in the heart of Bruges, a family brewery dating to 1856. In 2016 the brewery built a beer pipeline running under the medieval city to its bottling plant.
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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