Belgian Tripel

A pale, somewhat spicy, dry, strong Trappist ale with a pleasant rounded malt flavor and firm bitterness. Very high carbonation and attenuation give it a deceptively easy drinkability.

Moderate to pronounced spicy phenols with pepper and clove notes from Belgian yeast. Moderate fruity esters, banana and citrus. Light to moderate grainy-sweet malt. Low to moderate floral or spicy hops. Complex.

Deep gold to light amber, 4.5-7 SRM. Clear. Large, dense white to off-white head with excellent retention.

Moderately strong spicy phenols with pepper and clove. Fruity esters of banana, orange. Light to moderate malt sweetness. Moderate bitterness. Dry finish. Complex Belgian yeast-driven profile.

Medium body with high carbonation. Smooth but effervescent. Warming alcohol. Very dry finish despite apparent initial sweetness.

The Trappist abbey of Westmalle developed their Tripel in 1956, creating what became the definitive template. The name 'tripel' (triple) references a historical brewing strength designation. Westmalle Tripel, Chimay White, and La Trappe Tripel are key examples. Widely considered one of Belgium's greatest beer achievements.

What is Belgian Tripel beer?

Belgian Tripel (BJCP 26C) — a strong, pale, dry Trappist ale with spicy yeast character. Style guide.

What is the ABV of Belgian Tripel?

Belgian Tripel has an alcohol by volume (ABV) of 7.5-9.5%.

How bitter is Belgian Tripel beer?

Belgian Tripel measures 20-40 IBU (International Bitterness Units).

What are some examples of Belgian Tripel beers?

Westmalle Tripel, Chimay White, La Trappe Tripel, St. Bernardus Tripel, Affligem Tripel