Westmalle Tripel is another official Belgian Trappist, this one again from Flanders. In Belgium it's one of the best selling and most well known Trappist beers, also known as the "mother" of all Trappists. This beer, along with the Westmalle Dubbel and Westmalle Extra comes from the "Onze Lieve Vrouw van het Heilig Hart" abbey in the town of Westmalle, about 30Km from Antwerp in the North of the country. This abbey was founded in 1794
Westmalle Tripel is a beautiful golden-yellow clear blond beer with a long and very nice after taste. Like most Belgian Trappists, this a beer with complex tastes . It has an aroma with fruity touches and noticeable hop scents. Westmalle Tripel is velvety smooth in the mouth, almost creamy and has slight bitterness. This beer keeps fermenting or about 3 weeks after the bottling. It has an alcohol content of 9.5% ABV.
Westmalle Tripel was created in 1934 when a new brewery was installed in the abbey. For over 50 years the recipe of this beer has remained unchanged so having a Westmalle Tripel is really drinking a piece of history. Tastes can vary according to how the beer was stored, the way it is poured, the serving temperature, etc …
This Tripel, like all Westmalle beers, is brewed according to a long standing tradition that dictates only natural ingredients are to be used: pure water, malted barley, hops, the best sugar available and home grown yeast. Westmalle Tripel is therefore a "bio" beer.
Was first brewed in 1934 and the recipe has not changed since 1956. It is made with pale candy sugar and has a very pale color produced from a mash of light pilsener malts. Styrian Goldings hops are used along with some German varieties and the classic Saaz pilsener hop. After a long secondary fermentation, the Tripel Westmalle is bottled with a dose of sugar and yeast. This beer holds up well in the bottle over time and seems to soften with age.