Talking Head: Style Sheet: Belgian Tripel

The Belgian-style tripel ale makes a great springtime beer, savored on a breezy patio with your trusty laptop, or paired with fresh spring salads. Spring tends to make me feel a little bit drunk, so I have to be careful of the velvet hammer of the tripel's strength, typically 8-10%, especially since they are so easy-drinking. The monks of Westmalle Abbey in Malle first to brew the tripel in 1934, dubbing it "Superbier." The current name refers to the use of three times the malt of a standard abbey-style ale.

Tripels are characterized by a relatively light color, fruity flavors, and a flowery, spicy character being more prominent than hop bitterness. Candi sugar (dextrose) is typically used to increase the alcoholic strength while keeping the body light. Belgian yeast strains contribute to the style's complex aromas and flavors. Fruity esters of orange, banana and pineapple are commonly present. White pepper and clove spiciness from the yeast is complemented by floral hop aromas. Here are three excellent examples of the style, all widely available, one each from Belgium, Canada, and the United States.