Golden, spicy, and dangerously smooth, the Tripel hides a high strength behind a bright, effervescent body. It is one of Belgium's great gifts to the brewing world, a beer of remarkable balance and finesse.
A Tripel is a strong, pale golden ale of Belgian origin. The name is thought to reflect its strength: a "triple" brewed with far more malt than a standard ale, yet kept bright, dry, and deceptively drinkable.
What “Tripel” means
How it tastes.
- Appearance
- Brilliant gold with a dense, lasting white head.
- Aroma
- Pear, banana, citrus peel, clove, and soft spice.
- Palate
- Complex and warming, with a honeyed malt body balanced by a dry, spritzy finish.
- Finish
- Dry, effervescent, and beautifully balanced.
How to serve.
The Tulip · 8-12°CServe at 8 to 12 degrees in a tulip glass. Pour to build a generous head and let the aromatics bloom; swirl gently halfway through to release the second wave of esters from the bottle-conditioned yeast.
History & tradition.
The style was perfected by the Trappist monks of Westmalle, whose Tripel was first brewed in 1934 and reformulated to its current form in 1956. It became the template every other golden Trappist-style ale is measured against. The name is thought to reflect the strength: a 'triple' brewed with far more malt than a standard ale, producing a beer that is potent yet pale and refined.
Belgian Tripel to try.
Tripel KarmelietBrouwerij Bosteels8.4% ABV$$$$Westmalle TripelAbdij der Trappisten van Westmalle9.5% ABV$$$$St. Bernardus TripelBrouwerij St. Bernardus8% ABV$$$$De GarreBrouwerij De Garre (by Van Steenberge)11% ABV$$$$Tripel Van De GarreBrouwerij De Garre (by Van Steenberge)11% ABV$$$$Chimay White (Cinq Cents)Abbaye de Scourmont8% ABV$$$$La Trappe TripelDe Koningshoeven8% ABV$$$$Corsendonk AgnusBrouwerij Corsendonk7.5% ABV$$$$The breweries.
How to drink it.
Frequently asked.
Brewers use pilsner malt plus candi sugar, which boosts alcohol while keeping the body and color light. The sugar ferments out completely, leaving a dry, pale, potent beer.
