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During World War II the novice, Thomas Sas brewed a 9.5% abv beer with higher hop additions and triple malt from the Westmalle refectory, receiving the name tripel (the first modern use of the name) without knowing he had created an appellation for that style of beers. Although Brother Thomas, in 1956, perfected the recipe with today's fine bitterness.
Br
[33 CL BOTTLE]
Beer with Trappist denomination of origin, 9% alcohol, top fermented and with secondary fermentation in the bottle
The Westmalle Tripel, golden blonde and powerful, is brewed with untreated groundwater, malt, own yeast, hops and white candeal sugar. Its natural and dense foam sticks extraordinarily well to the typical goblet cup for this drink.
It is quite dry
Quite dry, with a balanced bitterness and perfume of flowers and spices. The wide variety of hops used, added in their natural form at three stages of the brew, is the source of an enormous complexity of flavours and aromas, resulting in one of the greatest and most famous beers
Belgian beers
beers
The Westmalle Tripel goes well with fish "meunier" (butter sauce), stuffed asparagus and as a dessert sabayon.
Westmalle Tripel is a great accompaniment to fish "meunier" (butter sauce), stuffed asparagus and as a dessert sabayon
