A strong, pale ale originating with Trappist Monks, today Tripels have many immitators. The Belgian yeasts and slightly higher fermentation temperatures give Tripels a spicy quality with fruit notes and the high alcohol levels also contribute to the flavor profile. The malt is clean. Hop bitterness is medium low to medium. Brewers often add Belgian candi sugar to improve "digestibility." This reduces the body, gives the beer a light, a moderately dry to dry finish and makes for a very drinkable beer especially considering its alcohol content.
Belgian Tripels range in color from pale to light amber. Bitterness ranges from 20 to 40 International Bittering Units and alcohol by volume ranges from 7.1 to10.1%. Body is medium
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Cuisine: Cajun, Thai, Indian and Chinese
Entrée: Crab cakes, pheasant, roasted turkey, chicken, shellfish, rich butter sauces, anything with basil, pesto, asparagus, Brussels sprouts, kale, Thanksgiving dinner
Cheese: Cheddar, Dry Jack, nutty sheep's milk, Ossau_Iraty, Zamorano, Arend, extra aged Gouda.
Dessert: Non-chocolate desserts, baklava, citrus based desserts, tropical fruit.
Other: Sweet potatoes, butternut squash, glazed carrots
In Belgium each beer brand has its own glass. In lieu of a glass from the brewery, drink from a Belgian Beer Glass or a Tulip.
*Beer Judge Certification Program Style Guidelines Commercial Example