Tripel
Tripel is a strong, golden Belgian abbey ale of 7.5% to 9.5% ABV. It is pale and deceptively light in body, with spicy, fruity flavors from Belgian yeast, a dry finish and lively carbonation. It is the strongest of the classic abbey trio and the one most likely to catch you out.
Food pairings
- Roast chicken
- Seafood in cream sauce
- Gruyère
Glassware and serving temperature
Chalice or goblet46 to 54°F (8–12°C)
What it tastes like
Pear, banana and citrus fruit, clove and pepper from the yeast, a honeyed malt sweetness and a dry, slightly bitter finish with warming alcohol. The carbonation is high and the head is thick and white.
Where it comes from
Westmalle abbey brewed the first tripel in 1934 and set the recipe in 1956. The name means triple, by analogy with dubbel. Other Trappist and abbey breweries followed, and in the 1990s American brewers such as Allagash made it a craft staple.
How to serve it
8–12°C in a chalice or goblet, poured slowly. It ages well for two or three years and softens as it does.
What to eat with it
Roast chicken, pork, seafood in cream sauce, spicy Asian food and Gruyère or other nutty cheese.
