How do you drink tripel?

How do you drink tripel?

Tripel is a great beer for cheese pairing, try Bleu, Gorgonzola, or a more adventurous washed-rind cheese. Not all beers do desert, but Tripel will, especially with your mom’s peach cobbler. The perfect choice for Westmalle Tripel is a Westmalle Chalice. Most Belgian breweries have their own custom glassware.

What makes a Belgian Tripel?

A tripel is a Belgian style of beer. Our take on the style is golden, balanced, and has a wide array of yeast-derived aromas. Usually clocking in at a higher (for beer) alcohol content, you’ll often find tripels in the 8%-10% ABV range. For reference, wine is generally around 12% ABV.

Is Belgian Tripel sweet?

The Belgian-style tripel is similar to Belgian-style golden strong ales, but are generally darker and have a more noticeable malt sweetness.

Should Belgian beer be served cold?

In general, lighter-colored beers (blonde or Tripel) go well with chicken or pork; darker beers pair nicely with beef; and wheat beers complement seafood. To bring out their flavor, different beers are served cold, cool, or at room temperature, and each has its own distinctive glass.

Is Trippel good?

Tripel might be the crown jewel of the small country’s diverse stylistic range. Golden, spicy, fruity, and oh-so smooth, Belgian Tripel is a luxurious and delicious beer. Belgian Tripel is a strong pale ale, between 8 to 12% ABV.

Whats the difference between Belgian double and triple?

It is pretty much referred that the “Double” are rather dark beers somewhere in the 6-8° alcohol and “Triple” are rather pale beers with higher alcohol contents (8° and above).

What does it mean if a beer is a triple?

A triple, sometimes spelled trippel or tripel, usually is a golden beer ranging from 8% to 9.5% (although there are some that go much higher). Triple is probably the most famous and commonly copied of the Trappist styles. Westmalle is considered to be the “king” of the triples and is fairly easy to find.

Is a Belgian Tripel a lager?

Tripel is a term used by brewers mainly in the Low Countries, some other European countries, and the U.S. to describe a strong pale ale, loosely in the style of Westmalle Tripel.