The slow brewing process produces a complex beer with the fruity aroma of ripe banana and hops. It is soft and creamy, with a bitter taste. Westmalle Tripel ends with a delicious long and dry finish.
Westmalle Tripel was first brewed in 1934. This ‘mother of all tripels’ is a world reference for the style and has inspired numerous brewers. Westmalle Tripel was introduced at the time of the launch of the abbey’s new brewing hall. The recipe was adjusted in 1956 but ever since then the recipe has remained unchanged.
Westmalle Tripel was added to the range in the 1930s. ‘Tripel’ refers to the fact that ingredients are used in quantities that are larger than usual. In other words, this strong blonde contains three times the quantity of ingredients that was used for the original Westmalle Trappist beer. Other brewers have since adopted the ‘tripel’ name for their own beers.
Westmalle Tripel is a clear Trappist beer, golden-yellow in colour, with amazingly fruity aromas of ripe banana and a lovely, subtle nose of hops. This full-mouthed beer offers finesse and elegance, with a mild taste and a creamy mouth feel, yielding bitter notes supported by fruit aromas. Enjoy the lingering, dry finish. The complex character of a Westmalle Tripel is derived from the slow brewing process and its re-fermentation in the bottle.