It has remained unchanged ever since. Westmalle Tripel was the first authentically Trappist tripel and is still considered by many to be the benchmark for the style. The contrary is true. The use of highly fermentable, adjunct sugars results in a very high level of attenuation. The tripel is sneaky. So light and refreshing, it will seduce you to drink two or three. Which is all well and good, until you stand up. It has generous pepper and clove aromatics along with ample orangey citrus and occasional banana.
Malt aromas are soft and grainy, with light honey notes. Spicy hop aromatics might also be apparent. The finish is dry and bitter with lingering spicy and fruity flavors. Belgian tripel is the perfect Thanksgiving beer. From the soft grainy malt to the spicy, fruity yeast flavors, it has something to complement everything, from asparagus and Brussels sprouts to pesto, lemon chicken, and even apricot tart.
Complex, sometimes mild spicy flavor characterizes this style. Yeast-driven complexity is common. Tripels are often on the higher end of the ABV spectrum, yet are approachable to many different palates. These beers are commonly bottle-conditioned and finish dry.
The Belgian-style tripel is similar to Belgian-style golden strong ales, but are generally darker and have a more noticeable malt sweetness. Belgian-style ales offer unique flavors with a high level of enjoyment. Generally speaking, it is the particular yeast that contributes the fruit and spice characteristics commonly associated with Belgian-styles. Enjoy the changes and added complexities that come with maturity. You can contact him through his website ThePenAndBow. Had this happen last week when I did my first Tripel in a few years and was a bit concerned something might be off.
Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Toggle navigation Learn Call Call Nick Carr on March 13, 2 Comments. History of Belgian Tripel. Quick Characteristics Color Range: 4.
Clarity should be good. Thick and creamy white head. Aroma: Light malty profile with high spiciness. Fruit esters are common. Hops remain low and noticeable. No diacetyl. Flavor: Complex mix of malts, fruits, spices and alcohol flavors. Low to moderate hoppiness. Citrusy esters. Dry and bitter finish is common. Mouthfeel: Medium-light to medium mouthfeel with creaminess sensation.
Pronunciation note: we pronounce all of these beers the same way you would in American english. Dubbels gain much of their flavor and color from dark candi sugars which provide notes of burnt sugar and raisins. They may perceive a bit sweet but are in fact dry and therefore excellent food beers for all of their complementary pairing flavors. Simple in grain profile, Tripels gain their predominant flavors from warmer fermentations with Belgian yeasts.
You can expect complex notes of orange citrus, subdued banana, spice, with floral hops. Allagash Tripel is our take on the classic abbey-style, replete with flavors of honey and passion fruit. When it comes to pairing, our favorite food-and-Tripel pairing has to be oysters. Go for a briny northeast oyster—there are too many delicious oysters to name here in Maine—the salt from the oyster will be balanced out by the perceived sweetness in Tripel.
An absolutely perfect combination. The above searches through our website. Click here to search through our online store.
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