|Aroma||Apple, Berries, Bread, Caramel|
|Taste||bready, caramelly, herbal, malty, spicy|
The Westmalle Tripel is the origin of all tripels. Brewed for the first time in 1934, the recipe has remained unchanged since 1956. The tripel from Westmalle is a bright, golden-yellow Trappist beer brewed from pilsner malt and light candi sugar. The yeast used is very aromatic and produces a complex beer with a fruity smell and a spicy phenolic nose and mild and creamy mouthfeel.
|Ingredients:||Water, Barley Malt, Hops, Yeast, Sugar|
|Brewery:||Brouwerij der Trappisten van Westmalle, Antwerpsesteenweg 496, 2390 Malle, Belgium|
|Type of Hops:||-|
|Type of Malt:||-|
|ABV (% ALCOHOL):||9,5|
|Original Wort (Plato):||-|
|Bitterness (in IBUs):||36|
|Drinking Temperature (in °C):||4-7°|
|goes well with:||Fish, Seafood, Salad, Mild Dishes|
If the Trappist monks of the Westmalle Abbey do not pray or remain silent, they brew beer. And not just since yesterday, but since 1836. Only 20 years later they started to sell beer at the gate of the abbey.Over the yearss, the demand increased rapidly and the brewery was enlarged several times.