A delicious Tripel:
Tripel is a strong, pale, Belgian-style ale that's often bottle-conditioned and dry. It's known for its spicy, fruity, and light alcohol notes.
Taste Profile…
Belgian Tripel is a strong, pale ale with a complex flavor profile that includes spicy, fruity, and sweet notes. It's known for its balance of malt sweetness, yeast-driven flavors, and a zippy alcohol presence.
Taste
- Spicy: A spicy kick from yeast and sometimes added spices
- Fruity: Hints of banana, pear, and orange from yeast-produced esters
- Sweet: From malts and sometimes added candi sugars
- Bitter: A firm bitterness that may leave a slightly bitter aftertaste
Appearance
- A yellowish gold color
- A thick, bright white, and creamy head
Alcohol content
- Typically ranging from 8% to 12% ABV
- The alcohol is well-integrated, often perceived as a warm sensation rather than a sharp taste
The name "Tripel" actually stems from part of the brewing process, in which brewers use up to three times the amount of malt found in a standard Trappist table beer. Traditionally, Tripels are bright yellow to deep gold in color, a shade or two darker than the average Pilsener. The head should be big, dense, and creamy. Expect a complex aroma and flavor: spicy phenols, powdery yeast, and fruity esters with a sweet finish. Sweetness comes from both the pale malts and the higher alcohol. Bitterness is up there for a strong beer with such a light body, but it can be hard to perceive in well balanced versions. The lighter body comes from the use of Belgian candi sugar (up to 25 percent sucrose), which not only lightens the body, but also adds various alcoholic aromas and flavors. Small amounts of spices are sometimes added as well. Tripels are notoriously alcoholic, yet the best examples hide this quality quite deceivingly, making them beers for sipping.
First brewed 1996; claimed to be based on a recipe from 1679 which used wheat, oat and barley. Tripel Karmeliet is a very refined and complex golden-to-bronze brew with a fantastic creamy head. These characteristics derive not only from the grains used but also from restrained hopping with Styrians and the fruity nature (banana and vanilla) of the house yeast. Aroma has hints of vanilla mixed with citrus aromas. Tripel Karmeliet has not only the lightness and freshness of wheat, but also the creaminess of oats together with a spicy lemony almost quinine dryness.
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