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Belgian Style Tripel

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Tripels are often characterized by a complex, sometimes mild spicy character. clove-like phenolic flavor and aroma may be evident at extremely low levels. yeast-generated fruity esters, including banana, are also common, but not necessary. these pale/light-colored ales may finish sweet, though any sweet finish should be light. the beer is characteristically medium and clean in body with an equalizing hop/malt balance and a perception of medium to medium high hop bitterness. traditional belgian tripels are often well attenuated. brewing sugar may be used to lighten the perception of body. its sweetness will come from very pale malts. there should not be character from any roasted or dark malts. low hop flavor is acceptable. alcohol strength and flavor should be perceived as evident. head retention is dense and mousse-like. chill haze is acceptable at low serving temperatures. traditional tripels are bottle conditioned, may exhibit slight yeast haze but the yeast should not be intentionally roused. oxidative character if evident in aged tripels should be mild and pleasant.

Why Only Craft Beers?

The number one reason is craft beer tastes better than the "beer water" that is mass produced and mass marketed by the big beer companies. Craft beer tastes better because craft brewers spend their time focusing the quality of their beer rather than focusing on their marketing campaigns and stock prices.

Oh yeah! Craft beers can pack a punch. Most craft beers range from 5-10% ABV, but some can reach 20%, 30%, and even 40% ABV.