TripelOften showing a bit more body than Belgian Strong Pale Ales (also described in this section), Tripels are typically a clear or hazy pale to deep gold color and display a creamy white head. Belgian and Abbey Ale yeasts generally produce pronounced fruity ester and spice characteristics, including notes of banana and clove in some. The alcohol may show itself more readily amid the flavors in this style, while pale malt sweetness and balancing hop bitterness round out what is customarily a beer offering complex aromas and flavors. Tripels are traditionally bottle conditioned.
|Taste/Smell||Complex, Fruity Esters, Spicy, Medium- to Medium-Full bodied|
|Alcohol-by-Volume (ABV) Range||7.5 – 10%|
|Popular Examples||Chimay Cinq Cents White Tripel, Koningshoeven La Trappe Tripel, Tripel Karmeliet, Gouden Carolus Tripel, Westmalle Tripel Trappist Ale, St Bernardus Tripel, Maredsous Tripel, Corsendonk Abbey Pale Ale, Allagash Tripel, Flying Fish Exit 4, Pike Monk’s Uncle Tripel Ale, Victory Golden Monkey, Weyerbacher Merry Monks’ Ale, Unibroue La Fin Du Monde|
|Serving Temperature||Cool, 46-54°|
|Glassware||Beer snifter, chalice, stemmed tulip|
|Cheese Pairing Ideas||Blue Cheese, Gorgonzola, Triple Crème|
|Food Pairing Ideas||Cajun dishes, roast game, pork and pasta with clam sauce|