Westmalle Trappist Tripel

About the Item

Glowing golden-orange color; complex herb notes.

The History of Tripel
The tripel style was originated at Westmalle starting in 1931; it was first sold in 1934. The name “tripel” probably comes from the protocol established by “dubbel” – it was the brewery’s “third beer.” There are hundreds of breweries producing tripels today, but a tripel will always be stronger and lighter-colored than a dubbel from the same brewery.

Glowing orange-gold color, herbal aroma, and complex flavors that meld rich malt sweetness, warmth, hops, and powerful drinkability.

Serving Suggestion
As an aperitif with cheese or assorted hors d’ oeuvres. Try with rich main courses or enjoy after dinner with fresh fruits and cheese. Westmalle Tripel is excellent with fresh steamed asparagus! Serve in the traditional Westmalle goblet at 45-50 °F.

Ratebeer.com: 99 points (June 2016)
“Best Beer of 2015,” 98 points, Wine Enthusiast Magazine, December 2015
98 points, top-rated Tripel, Wine Enthusiast Magazine, April 2015
One of the Top 100 Beers in the World, Men’s Journal (November 2014)
Gold Medal, Tripel category – World Beer Cup ® 2012
Gold Medal, 98 points and Top-Rated Tripel – World Beer Championships 2014
“Top 25 Beers of 2011” – 98 points, Wine Enthusiast Magazine
“World Classic,” – Michael Jackson
“1001 Beers You Must Taste Before You Die,” selection, A. Tierney-Jones, 2010
Highest-rated beer – ever – and first 100 point score – DRAFT Magazine May/June 2008
Bronze Medal, Tripel category – World Beer Cup ® 2008
“Outstanding,” Bob Klein – Beer Lover’s Rating Guide

Product Sizes and Quantities
11.2 ounce (330 ml) bottles / 12 per case
25.4 ounce (750 ml) bottles / 6 per case

ABV: 9.5% – OG: 1.080 – IBU: 37
Ingredients: Water, barley malt, candi sugar, hops, yeast.