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Country
Bélgica
During World War II the novice, Thomas Sas brewed a 9.5% alcohol beer with higher hop additions and triple the amount of malt of Westmalle's refectory beer, 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
[BOTTLE 75 CL]
Beer with Trappist denomination of origin, 9% alcohol, top fermentation and secondary fermentation in the bottle.
Westmalle Tripel, golden blonde and powerful
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 the perfect accompaniment to the Westmalle Tripel
