The mother of all tripels - this is what experts call the tripel from the Westmalle brewery. It is one of the most popular Belgian beers worldwide and a widely imitated model for international Tripel creations.
The term tripel describes that the production of such a beer requires around three times as many raw materials as for a conventional beer. The recipe for this light beer specialty is based on the original recipe from 1934 and has only been changed once. The great success of their beer proves the brewers right.
Westmalles Tripel flows into the glass in a clear, shiny gold tone. The complex aromas are best displayed in a bulbous bowl at a drinking temperature of eight to fourteen degrees. In order to drink a clear, unclouded beer, the brewers recommend storing the beer upright for at least a week before drinking. This means that the yeast settles at the bottom of the bottle and doesn’t end up in the glass when you pour it. Gourmets drink the sip of yeast after enjoying their beer. A creamy, slightly tinted foam crowns the amber-colored beer and exudes a wonderful scent of ripe bananas paired with a fine hop note. The initial taste presents a voluminous beer with elegant complexity and a creamy mouthfeel. A variety of flavor nuances are cleverly woven together; a delicate bitter note complements the heavy, sweet fruit. The finish is wonderfully dry and stays on the tongue for a long time.
It’s not for nothing that Westmalle’s Trappist Tripel is one of the most successful Belgian beers ever. It is elegant, complex, full-bodied and incredibly drinkable.
WestmalleWater, barley malt, hops, yeast
