Description

Complex, sometimes mild spicy flavor characterizes this style. Yeast-driven complexity is common. Tripels are often on the higher end of the ABV spectrum, yet are approachable to many different palates. These beers are commonly bottle-conditioned and finish dry. The Belgian-style tripel is similar to Belgian-style golden strong ales, but are generally darker and have a more noticeable malt sweetness.

Quantitative
  • SRM Color Scale
    4 - 9
  • International Bitterness Units (IBUs)
    20 - 45
  • Alcohol by Volume (ABV)
    7.1% - 10.1%
Flavor
  • Alcohol
    Mild
  • Hop Aroma/Flavor
    Hop aroma and flavor are not perceived to low. Hop bitterness is medium to medium-high
  • Malt Aroma/Flavor
    Low sweetness from very pale malts is present
  • Yeast Esters
    Fruit (Orange, Banana)
  • Yeast Phenols
    Complex, sometimes mild spicy flavor. Clove-like phenolic flavor may be evident at very low levels
Palate
  • Body
    Soft to Mouth-Coating
  • Carbonation
    High
  • Finish Length
    Short to Medium
  • Attenuation
    80 - 89
Ingredients
  • Hops
    Tetnang, Czech Saaz
  • Malt
    Belgian Pilsner
  • Water
    Soft Water
  • Yeast
    Ale
Food Pairings
  • Cheese
    Triple Creme
  • Entrée
    Roasted Turkey, Seafood and Shellfish, BBQ
  • Dessert
    Caramelized Banana Creme Brulee
Appearance
  • Carbonation
    Fast Rising Bubbles
  • Clarity
    Clear
  • Color
    Pale to Light Amber
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