Trappist Triple - Triple

The mother of all tripels - this is how the Westmalle brewery's Tripel is known in specialist circles. It is one of the most popular Belgian beers in the world and a frequently imitated model for international tripel creations.

The term tripel describes the fact that around three times as many raw materials are needed to produce such a beer than for a conventional beer. The recipe for this pale beer specialty is based on the original recipe from 1934 and has only been changed once. The great success of their beer proves the brewers right.

Westmalle's Tripel flows into the glass in a clear, shiny golden hue. The complex aromas are best appreciated in a bulbous goblet at a drinking temperature of eight to fourteen degrees. In order to drink a clear, unclouded beer, the brewers recommend storing the beer upright for at least a week before drinking. This ensures that the yeast settles at the bottom of the bottle and does not end up in the glass when the beer is poured. Gourmets drink the sip of yeast after they have enjoyed their beer. A creamy, slightly tinted head crowns the amber-colored beer and exudes a wonderful aroma of ripe bananas paired with a subtle hint of hops. The first sip presents a full-bodied beer with elegant complexity and a creamy mouthfeel. A variety of flavor nuances are subtly interwoven, with a delicate bitter note complementing the heavy, sweet fruit. The finish is wonderfully dry and lingers on the tongue for a long time.

It is not for nothing that Westmalle's Trappist triple is one of the most successful Belgian beers ever. It is elegant, complex, full-bodied and incredibly drinkable.