Triple

The Tripel is one of the great pillars of Belgian tradition and, possibly, its most elegant style. Its name comes from the higher concentration of malt used compared to lighter abbey beers. It was popularized by the Trappist abbey of Westmalle in the 1930s with a recipe that has become the gold standard for the style. It is a strong beer but deceptively easy to drink, where technical brewing mastery reaches its peak.

In the glass, it shows a deep golden to orange-gold color, with a creamy, abundant, and very persistent white head. On the nose, it displays an extraordinarily complex palette: pear, apple, banana, citrus, honey, spices (clove, pepper, coriander), a malty biscuit background, and warm but refined alcoholic notes. On the palate, it has a medium body, surprisingly dry and airy for its strength, with very controlled malty sweetness, high and vibrant carbonation that lightens the mouthfeel, moderate bitterness (20-40 IBU), and a long, spicy finish with well-integrated alcoholic warmth. The ABV ranges between 7.5% and 9.5%.

It is brewed with pilsner malt as almost the exclusive base, a significant proportion of clear candi sugar that adds alcohol without increasing the body, European noble hops in measured doses, and, above all, a very expressive Belgian yeast. It is usually bottle-conditioned.

It is a very gastronomic beer: it pairs with white meats, rich seafood, chicken curry, mild to semi-cured cheeses, paella, or spiced dishes. It is served between 7 °C and 10 °C in a goblet or tulip glass.