The History of Tripel
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.
Gold Medal, Tripel category - World Beer Cup ® 2012
Ratebeer.com: 99 points (Nov. 2012)
"Top 25 Beers of 2011" - 98 points, Wine Enthusiast Magazine
"World Classic," - Michael Jackson
"1001 Beers You Must Taste Before You Die," selection, A. Tierney-Jones, 2010
Highest-rated beer - ever - and first 100 point score - DRAFT Magazine May/June 2008
Bronze Medal, Tripel category - World Beer Cup ® 2008
Gold Medal -World Beer Championships 2006 & 2004
"Outstanding," Bob Klein - Beer Lover's Rating Guide
Product Sizes and Quantities
- 11.2 ounce (330 ml) bottles / 12 per case
- 25.4 ounce (750 ml) bottles / 6 per case
ABV: 9.5% - OG: 1.080 - IBU: 37