18. STRONG BELGIAN ALE
18B. Tripel
Aroma: Complex aroma of malt and fruity esters, which may have a “citrus-like” essence, and often a mild to moderate clove- spice character. Hop aroma may be moderate to none. No diacetyl.
Appearance: Pale gold to deep gold in color. Clarity should be fair to good. Head retention may be quite good, or may be adversely affected by alcohol content in some versions.
Flavor: Crisp and moderately fruity. Malty sweetness is balanced by restrained hop bitterness and high carbonation to provide a dry finish to the palate and a sweet aftertaste. Clove-like spiciness is apparent in many examples. The best examples have subtle alcohol undertones, while others may have very noticeable alcohol presence. Hop flavor may be moderate to none. No diacetyl.
Mouthfeel: Medium body, although a light impression (thanks to the candi sugar) given the often substantial original gravity. High alcohol content adds a warming sensation. Carbonation is very high and effervescent in character, yet ideally does not disturb the beer's smoothness.
Overall Impression: A pale, moderately fruity, spicy, very strong ale.
History: Originally developed at the Trappist monastery at Westmalle.
Comments: Alcoholic, but the best examples do not taste strongly of alcohol. By Belgian law, to be called a Trappist ale it must be brewed at a Trappist monastery. Home-brewed and secular equivalents should be called abbey ales.
Ingredients: Yeast strains prone to higher alcohol and clovey aroma production are usually used. Small amounts of spices are sometimes added. Pale Pilsner malts are used and up to 25% white candi sugar (sucrose) is often added.
| Vital Statistics: | OG: 1.065-1.095 |
| IBUs: 20-35 | FG: 1.013-1.020 |
| SRM: 3.5-6 | ABV: 6.3-10% |
Commercial Examples: Westmalle Tripel, Affligem Tripel, Grimbergen Tripel, Corsendonk Monk's Pale Ale, Bruggse Tripel, New Belgium Trippel[sic].
| Back |