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Belgian Tripel
A strong, pale, deceptively drinkable Belgian ale, spicy and fruity from its yeast and dry despite its strength.
About the Belgian Tripel style
The tripel was popularised by the Trappist brewery of Westmalle, whose golden, strong ale became the template for the style. The name suggests a strong beer in the old brewery scale of single, double and triple.
It is pale and elegant, hiding a high alcohol content behind a dry finish and a complex, spicy, fruity yeast character. Belgian candi sugar is the classic trick for building strength without a heavy body.
Tripel is a term used by brewers mainly in the Low Countries, some other European countries, and the U.S. to describe a strong pale ale, loosely in the style of Westmalle Tripel. The origin of the term is unknown, though the main theory is that it indicates strength in some way.
Grain, hops and yeast
Malt and grain: Belgian pilsner malt with a good dose of clear candi sugar, which lifts the strength while keeping the body light and the finish dry.
Hop character: Moderate noble hopping for balance, behind the yeast.
Yeast and fermentation: A Belgian abbey or tripel yeast producing spicy, peppery phenols and fruity esters, fermented warm and attenuating very dry.
A typical Belgian Tripel runs 7.5 to 9.5% alcohol by volume, with a bitterness of about 20 to 40 IBU and a colour of 4.5 to 7 SRM. It is traditionally served in a goblet or tulip. These figures describe the usual range for the style; a given example may sit a little outside them.
Serving and carbonation
Serve a tripel cool, around 7 to 10 degrees Celsius, in a goblet or tulip, with a high, lively carbonation and a big fluffy head. Pour carefully for the strength, and let its spicy, fruity aroma open as it warms slightly.
Fermentation in brief
A Belgian abbey or tripel yeast fermented warm, in the low to mid twenties Celsius, builds the spicy phenols and fruity esters. Adding candi sugar and mashing cool keeps the beer dry, so the yeast can attenuate the high gravity to the crisp finish the style needs.
Classic examples
Well-known commercial examples of the style include Westmalle Tripel, Chimay Cinq Cents and La Fin du Monde. Tasting a benchmark example is the best way to understand what a style should be before brewing your own.
| Vital statistic | Typical range |
|---|---|
| Origin | Belgium |
| Strength (ABV) | 7.5 to 9.5% |
| Bitterness (IBU) | 20 to 40 |
| Colour (SRM) | 4.5 to 7 |
| Traditional glass | Goblet or tulip |
Typical published ranges. Individual examples vary.
Set up your Belgian Tripel on tap
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Sources: BJCP Beer Style Guidelines ยท Wikipedia