Tripel

Tripel is a Belgian beer style that denotes a strong, pale ale, traditionally associated with Trappist and abbey breweries but now produced by many non-Trappist Belgian brewers as well. Alcohol by volume typically ranges from about 8 to 12 percent, with many examples around 9 to 10 percent. The name may refer to strength, a triple mash, or other historic brewing practices, but its exact origin is not standardized and the term is not a regulated designation.

Traditional tripels use pale malts and often include sugar derived from forms such as candy sugar to lighten body and increase dryness while boosting alcohol content. They are ales brewed with top-fermenting yeast, which contributes fruity esters (often banana or pear) and spicy phenolics (such as clove). The result is a complex, warming beer with a noticeable hop bitterness that balances the sweetish malt backbone. The appearance ranges from pale straw to deep gold, frequently clear or lightly hazy, and they are usually highly carbonated and bottle-conditioned.

Westmalle Tripel is widely cited as a canonical example, with other well-known representations produced by Rochefort, Chimay, and Koningshoeven (La Trappe). While rooted in monastic brewing traditions, modern tripels vary in strength, sweetness, and dryness, but all share a profile of bright malt flavors, pronounced yeast-derived fruit and spice notes, and a dry or moderately dry finish.

Serving typically uses a tall, narrow glass to concentrate aroma and carbonation. They are best enjoyed fresh but can age, developing smoother, more complex character over time. Pairings include roasted poultry, grilled seafood, and strong cheeses.