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The tripel style was originated at Westmalle starting in 1931; it was first sold in 1934. The name "tripel" probably comes from the protocol established by "dubbel" - it was the brewery's "third beer." There are hundreds of breweries producing tripels today, but a tripel will always be stronger and lighter-colored than a dubbel from the same brewery.
Glowing orange-gold color, herbal aroma, and complex flavors that meld rich malt sweetness, warmth, hops, and powerful drinkability.
As an aperitif with cheese or assorted hors d' oeuvres. Try with rich main courses or enjoy after dinner with fresh fruits and cheese. Westmalle Tripel is excellent with fresh steamed asparagus! Serve in the traditional Westmalle goblet at 45-50 °F.