Beers and Breweries

Belgium, a country known for its rich beer culture, has given the world some of the most iconic and diverse styles of beer. Among these, the Belgian Tripel stands out as one of the most celebrated and influential. A golden, strong, and complex ale, the Tripel has a fascinating history, unique characteristics, and a widespread influence that has changed the course of brewing around the globe. This article dives deep into the origins of the Belgian Tripel, its brewing techniques, the flavor profile, and the enduring legacy it has created in the world of beer.

The Origins of Belgian Tripels

Belgium’s brewing traditions are steeped in centuries-old monasteries, where monks were some of the earliest and most important figures in the development of beer. It was within the walls of these abbeys that the Tripel first came to life. Specifically, the modern version of the Tripel we know today is credited to the Trappist monastery of Westmalle.

The story begins in 1934 when the monks of Westmalle Abbey brewed a new, stronger beer to replace their previous lighter offering. This beer was first labeled as “Superbier,” and it was a darker, more robust brew. However, the monks continued to refine the recipe over the next few years, and by 1956, they had perfected the formula, producing a strong, golden ale that was distinct from other darker Belgian beers such as dubbels and quads. This beer was then rebranded as “Tripel,” marking the birth of the style as we know it today.

Exploring Belgian Tripels: The Strong Golden Ale That Changed Beer

The term “Tripel” comes from the traditional monastic system of naming beers based on their strength. In many abbeys, a single (“enkel”) was a lighter beer, a dubbel was stronger, and a tripel was the strongest, usually with an alcohol by volume (ABV) of 8-10%. While the Westmalle Tripel is widely regarded as the first modern version of the style, other breweries quickly followed suit, and the Tripel soon became a staple in Belgian beer culture.

What Makes a Tripel?

At its core, a Belgian Tripel is a strong pale ale that is characterized by its high alcohol content, complex flavors, and a distinct yeast profile. However, the magic of a Tripel lies in the balance it strikes between strength and drinkability. Despite its relatively high ABV, a well-brewed Tripel is remarkably smooth, effervescent, and, most importantly, incredibly flavorful.

Ingredients

  1. Malt: Tripels typically use pale malts, which contribute to their golden color and light body. Unlike darker Belgian ales, such as dubbels, which use roasted or caramelized malts, Tripels rely on simple pale malt to create a clean base for the yeast and hops to shine.
  2. Hops: While Belgian beers are not generally known for their hop-forwardness, Tripels often use a moderate amount of hops to balance the sweetness of the malt and the fruity esters from the yeast. The hops used in Tripels are typically European varieties, such as Saaz or Styrian Goldings, which provide a subtle bitterness and floral aroma.
  3. Sugar: One of the defining characteristics of a Tripel is the addition of sugar to the brewing process, usually in the form of candi sugar. This sugar boosts the alcohol content without adding body or sweetness, resulting in a beer that is both strong and deceptively light on the palate.
  4. Yeast: The yeast used in Belgian Tripels is perhaps the most critical ingredient. Belgian yeast strains are known for producing a wide range of esters and phenols during fermentation, which give Tripels their characteristic fruity, spicy, and sometimes slightly funky flavors. Common flavor notes include banana, clove, pear, and a hint of peppery spice.
  5. Carbonation: Another hallmark of a well-brewed Tripel is its effervescence. Tripels are highly carbonated, often to Champagne-like levels, which helps to lighten the body of the beer and make it more refreshing despite its strength.

Brewing Process

The brewing process for a Tripel is similar to that of other Belgian ales but with a few key differences that set it apart. After mashing the pale malt, the wort is boiled and hops are added to achieve the desired bitterness. During fermentation, Belgian yeast strains are introduced, and it is at this stage that the beer begins to take on its unique character.

The fermentation temperature for a Tripel is typically kept relatively warm, around 68-72°F (20-22°C), which encourages the yeast to produce the fruity esters and spicy phenols that define the style. After primary fermentation, the beer is often bottle-conditioned, meaning that it is re-fermented in the bottle to create natural carbonation. This secondary fermentation not only adds bubbles but also contributes to the beer’s overall complexity as it continues to develop flavors over time.

Flavor Profile

What sets the Belgian Tripel apart from other strong ales is its remarkably complex yet balanced flavor profile. Despite the high alcohol content, a good Tripel is rarely overpowering and instead offers a delicate interplay of fruity, spicy, and herbal flavors.

  1. Aroma: The nose of a Tripel is often a symphony of fruit and spice, with notes of banana, pear, apple, and sometimes even citrus. These fruity aromas are typically complemented by a subtle spiciness, which comes from the yeast and can include hints of clove, pepper, and coriander.
  2. Taste: On the palate, a Tripel is both sweet and dry. The pale malt provides a light sweetness, while the added sugar ensures that the beer finishes dry, without any lingering stickiness. The fruity esters from the yeast are prominent, and depending on the specific strain used, the beer may have flavors of ripe banana, apricot, or apple. The hops provide a balancing bitterness, though they are rarely the star of the show. Instead, the hops act as a supporting player, keeping the sweetness in check and adding a subtle herbal or floral note.
  3. Mouthfeel: Despite its strength, a Tripel is typically light-bodied and effervescent, thanks to its high carbonation. This bubbly mouthfeel makes it surprisingly refreshing for such a strong beer and encourages the drinker to take another sip.
  4. Finish: The finish of a Tripel is typically dry, with a lingering warmth from the alcohol. However, a well-made Tripel should never taste “boozy” or harsh. Instead, the alcohol should be integrated seamlessly into the beer, providing a gentle warming sensation without overwhelming the other flavors.

Iconic Belgian Tripels

While the style originated with Westmalle, there are now countless breweries around the world producing excellent Tripels. However, a few iconic examples remain must-tries for anyone looking to experience the style at its best.

  1. Westmalle Tripel: The original and still one of the best, Westmalle Tripel is the gold standard for the style. It pours a beautiful golden color with a dense white head, and its aroma is a complex mix of fruit, spice, and floral hops. On the palate, it is slightly sweet but finishes dry, with notes of pear, banana, clove, and a hint of herbal bitterness. At 9.5% ABV, it is strong but remarkably well-balanced, making it a quintessential Tripel.
  2. Chimay Tripel (Chimay Blanche): Brewed by another famous Trappist monastery, Chimay Tripel (also known as Chimay Blanche) is a slightly lighter take on the style. It has a more pronounced hop presence than Westmalle, with a bright, citrusy aroma and a crisp, refreshing finish. The yeast character is still prominent, with notes of apple, pear, and a subtle spiciness.
  3. La Trappe Tripel: Another classic Trappist Tripel, La Trappe is brewed in the Netherlands and offers a slightly different take on the style. It has a more pronounced malt sweetness than some other Tripels, with flavors of honey and caramel balancing the fruity esters and spicy phenols from the yeast.
  4. St. Bernardus Tripel: St. Bernardus is a Belgian brewery known for its rich, complex beers, and its Tripel is no exception. It is slightly fuller-bodied than some other examples of the style, with a creamy mouthfeel and a rich, fruity flavor profile that includes notes of apricot, orange peel, and clove.
Exploring Belgian Tripels: The Strong Golden Ale That Changed Beer

The Global Influence of Belgian Tripels

The influence of the Belgian Tripel has extended far beyond the borders of Belgium. In the decades since its creation, the style has inspired brewers around the world to experiment with strong golden ales, and today, you can find excellent Tripels being brewed everywhere from the United States to Japan.

In the U.S., craft brewers have embraced the Tripel as part of their love affair with Belgian beer, and many American breweries have created their own versions of the style. Notable examples include Allagash Tripel from Allagash Brewing Company in Maine and Unibroue’s La Fin du Monde, brewed in Canada. These beers, while inspired by the Belgian originals, often have their own unique twist, whether it’s a more pronounced hop character or a slightly different yeast profile.

The popularity of Tripels has also contributed to the growing trend of strong, high-ABV beers in the craft beer world. While Tripels are far from the only strong ales on the market, their drinkability and complexity have helped to pave the way for other strong beers, such as Imperial IPAs and Barleywines.

Pairing Belgian Tripels with Food

The versatility of the Tripel extends beyond the glass—it is also an excellent beer for pairing with food. Its complex flavor profile and high carbonation make it a great match for a wide range of dishes, from rich, hearty meals to lighter fare.

  1. Cheese: Tripels are a natural match for many types of cheese, particularly those with a strong flavor. The fruity esters and spicy phenols of the beer complement the tanginess of cheeses like Gouda, while the effervescence helps to cut through the richness of creamy cheeses like Brie or Camembert.
  2. Seafood: The light body and fruity flavors of a Tripel make it a great pairing for seafood dishes, especially those with a bit of spice. Try pairing a Tripel with grilled shrimp, mussels, or a seafood paella for a delightful combination of flavors.
  3. Spicy Food: Tripels are also a good match for spicy foods, particularly dishes that feature a mix of sweet and spicy flavors. The fruity sweetness of the beer helps to tame the heat, while the carbonation cleanses the palate between bites. Thai and Indian cuisine, with their bold flavors and use of spices, are particularly well-suited to a Tripel pairing.
  4. Desserts: Finally, Tripels can also work well with desserts, particularly those that feature fruit or caramel flavors. A classic Belgian waffle with fresh fruit and whipped cream is a perfect match for the fruity esters of a Tripel, while a slice of apple tart or crème brûlée will complement the beer’s subtle sweetness.

5 Tripels to try

Here are five of the top Belgian Tripels, widely regarded as some of the best examples of the style due to their balance of complexity, flavor, and brewing tradition:

1. Westmalle Tripel

  • Brewery: Brouwerij der Trappisten van Westmalle (Belgium)
  • ABV: 9.5%
  • Description: Often considered the gold standard of Tripels, Westmalle Tripel was the first modern example of the style. It is golden with a dense, long-lasting head. Expect a complex blend of fruity esters like banana and pear, spicy yeast phenols, floral hops, and a dry, slightly bitter finish. Its high carbonation and smooth body make it both strong and easy to drink.

2. Chimay Tripel (Chimay White)

  • Brewery: Bières de Chimay (Belgium)
  • ABV: 8%
  • Description: The Chimay Tripel, also known as Chimay White (Cinq Cents), is lighter in both body and hop character than some other Tripels. It’s known for a citrusy, floral aroma with underlying yeast-driven spiciness and fruitiness. The taste is balanced, offering citrus zest, apples, and a hint of bitterness that lingers into a dry finish.

3. La Trappe Tripel

  • Brewery: Bierbrouwerij De Koningshoeven (Netherlands)
  • ABV: 8%
  • Description: La Trappe Tripel is brewed by one of the few non-Belgian Trappist breweries. It has a sweeter, malt-forward profile compared to others, with flavors of honey, caramel, and light fruit like apricot and peach. There’s a slight spiciness and herbal hop finish, balanced by a smooth, creamy mouthfeel.

4. St. Bernardus Tripel

  • Brewery: Brouwerij St. Bernardus (Belgium)
  • ABV: 8%
  • Description: St. Bernardus Tripel is often hailed as a slightly richer, fuller-bodied take on the style. It has a creamy texture and offers a delightful balance of fruity esters—think ripe apricot, orange peel—and spicy, clove-like phenols. The sweetness is moderated by a dry finish and light bitterness, making it approachable despite its strength.

5. Tripel Karmeliet

  • Brewery: Brouwerij Bosteels (Belgium)
  • ABV: 8.4%
  • Description: Tripel Karmeliet is unique because it is brewed with three grains: barley, wheat, and oats. This gives it a slightly different texture and taste from traditional Tripels. It’s golden and effervescent, with a creamy body and complex flavors of citrus, vanilla, banana, and spice. The oats add a velvety smoothness, and the wheat provides a light, refreshing quality, making it a highly distinctive and beloved Tripel.

Honorable Mention: Unibroue La Fin du Monde

  • Brewery: Unibroue (Canada)
  • ABV: 9%
  • Description: While not Belgian, Unibroue’s La Fin du Monde is a North American homage to the Belgian Tripel and is highly regarded internationally. With notes of pear, apple, spice, and yeast-driven phenols, it stands as one of the best Tripels outside of Belgium.

Each of these Tripels showcases the key characteristics of the style—complexity, fruity esters, spicy phenols, and a deceptively light body—while also adding its own distinctive touch to the category.

The Belgian Tripel

The Belgian Tripel is a beer style that has stood the test of time and continues to inspire brewers and beer lovers around the world. Its combination of strength, complexity, and drinkability makes it a unique and compelling beer that can be enjoyed on its own or paired with a wide variety of foods. Whether you’re a seasoned beer enthusiast or just beginning to explore the world of Belgian ales, the Tripel is a must-try style that showcases the artistry and tradition of Belgian brewing at its finest.