The stronger blond sister of the dubbel.
Westmalle Tripel: 9.5%abv Suggested serving temperature 8-14C 46-57F.
Why not knock off these two at the same time. Yesterday was the dark, premier example of a double and today’s beer is a premier example of a triple.
“Was first brewed in 1934 and the recipe has not changed since 1956. It is made with pale candy sugar and has a very pale colour produced from a mash of light pilsener malts. Styrian Goldings hops are used along with some German varieties and the classic Saaz pilsener hop. After a long secondary fermentation Westmalle Tripel is bottled with a dose of sugar and yeast.”-Wikipedia
It is another example of a beer style that has many competitors attempting to copy it with little success. Aromas of banana, malt and apricot dominate the nose. White frothy head with thick lacing sits atop the beer throughout creating a creamy texture. The beer itself is a cloudy golden color, specked with loose sediment-as a result of the bottle re-fermentation. Flavors are of banana, malt, honey and apricot-sweet for the most part. Although there is a slight bitterness to it, as well as a definite alcohol presence causing a warming feeling from the palate to the stomach on each sip-I felt the alcohol became more of a player the longer I let this beer sit/warm. All in all it is a great beer and once again is deserving of its Trappist origins.