Westmalle Triple Beer, 6x330ml

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Tripels are an interesting beer style, and one that I can’t help but feel was more influential when I first started getting into craft beer almost 10 years ago than they are now. That’s almost certainly a function of the “extreme beer” era of the early to mid-2000s—despite being a beer style with at least 85 years of measurable history, it was a high-gravity style that fit in well to the second great craft beer boom, when drinkers were experimenting with much more intense, heady flavors. I have many memories from this time period of craft beer neophytes falling head over heels for tripels such as La Fin Du Monde or Victory’s Golden Monkey. A bit of history: Founded in 1996, Victory specializes in German beers, making this Belgian-style tripel an outlier. For almost each origin of yeast, one of each strain from the two main homebrew yeast suppliers (Wyeast and White Labs) is listed. Although the reputed origins of a strain from each supplier may be the same, the exact results from each supplier may vary. Each supplier most likely received the strain at different times leading to slight differences between the yeasts. Regardless, based on my experience, the strains for similar origins are much closer to each other than to many of the other strains from each company. There is no single predominant flavor component in a great Tripel. For that reason, all aspects – from malt, hops, and yeast – need to maintain a very fine synergy.

Highly carbonated, with distinctive notes of spice, banana, and candied sugar, Tripels range between 8 to 12% ABV. They remain deceptively drinkable, despite this elevated alcohol content. A light and very smooth body carry notes of bready and sweet malts blended with spicy, European hops. Specially selected yeast drives the flavor profile. Distinct esters and phenols create fruity and light clove-like aromatics. Wyeast 1214 (Belgian Ale) and White Labs WLP500 (Trappist Ale), both possibly from Chimay, also produce very nice tripels. These yeasts produce intense and complex esters, almost indescribable in character due to the complexity. The malt character comes through well and the phenolic spiciness is subdued. Both strains are somewhat slow to start, but attenuate well when given a slightly longer fermentation time. When fermented higher in the recommended temperature range, around 72–76 °F (22–25 °C), the ester character doesn’t significantly change or overpower the yeast character as much as some strains. Classic, balanced, and perfectly brewed, St. Bernardus Tripel is bright golden with a puffy, dense head. All the fruity and spicy yeast notes you’d expect are intertwined with a light floral hoppiness. At 8% ABV, it’s svelte for a Tripel, with a quaffing drinkability.This tripel is also an ideal match for another Belgian classic: chicory rolled in ham, covered in a béchamel or cheese sauce and braised in the oven. Taking gastronomy up a notch, guinea fowl with a sauce of bitter almonds, accompanied by rice croquettes – or sole accompanied by shrimps in a creamy sauce – will make a perfect pairing. First brewed in 1934, the Tripel van Westmalle is sometimes referred to as the “mother of all tripels” and was followed by many other breweries as a style. The Westmalle Tripel was created as a result of the opening of the new brewing hall in the abbey. In 1956 the recipe underwent an adjustment, but it has remained unchanged since then, for more than 60 years. The majority of the workers in the brewery are no longer monks, but secular staff brought in from outside. There are 22 monks and 40 outside staff. [3] Products [ edit ] Westmalle - The 2 beers: Tripel and Dubbel Westmalle Trappist Beer glass Westmalle Trappists

A bit of history: The family-owned Flemish brewery, Duvel Moortgat, has been around since 1871, and is best know for its pale ale, Duvel. Tripels are normally made from a base of 100% Belgian or German Pilsner malt. Sugar – either clear Candi sugar or regular table sugar – is often added at the end of the boil to boost the gravity but ensure a dry finish. Use about 1 to 2 pounds of sugar per 5 gallon batch.Most famous for their genre-defining Saison, Brasserie Dupont’s best beer is Avec Les Bons Voeux. Blurring the line between Saison and Tripel, this 9.5% ABV golden amber beer is both thirst quenching and layered with complexity. Spicy and fruity on the nose, a fine carbonation allows a bright white head to float on the sparkling body.