Trappist Tripel

The Tripel traces its roots to an ale first brewed in 1934 at the Westmalle Abbey. Tripels are strong, golden and surprisingly drinkable considering most are 8-9% ABV. It takes a lot of malted barley to make a big beer, but Tripels are well fermented and have a dry finish that highlights the fruity and spicy flavors created by the yeast. Drinkers will notice a slight alcohol and malty character, but a good Tripel is never hot or sweet. The best tripels are carbonated naturally using bottle conditioning and pour lively effervescent.