Style and Colour: Blond Trappist triple beer.
Taste: Predominantly herbal and earthy but, it is enlivened by carbonated pearls, ensuring a lively character overall. The finish is long, dry and pleasantly bitter.
Alcohol: 9.5 % ABV
Drinking Temperature: 10 - 12° C
Fermentation: Westmalle Tripel is a high fermentation beer with in-bottle re-fermentation.
The Brewery: The brewing of beer for the monks’ own use commenced in 1856 in Abbay Westmalle. In 1933 the ‘Trappistenbier’ name was trademarked. Only beers made by monks in an Abbaye can take the name "Trappist".
Origin: The Westmalle Tripel is generally recognised as the ‘mother of all tripels’. This type of beer was brewed for the first time here in Westmalle, when the new brewing hall was inaugurated in 1934.
Food: A stew made with this Trappist beer could really be a classic from Grandma’s kitchen.
