Beer Spotlight: Westmalle Tripel W


estmalle Tripel is one of those beers that got it so right from the beginning, the brewing


world has raced to match it ever since. “XXX” and “Tripel” were used for centuries to describe stronger Belgian beers, but Westmalle’s decision in 1934 to brew a strong golden beer and label it “Tripel” was the defining moment of the style we know it today. Boasting a generous hop bitterness


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and aroma for a Belgian beer, this 9.5% ABV brew is a powerhouse among the Trappist and abbey ales. Brewed using a mix of pale malts and Belgian candi sugar to achieve a high gravity, hops are then added three times during the boil before the wort is cooled and undergoes primary fermentation before maturing in horizontal tanks. The monks let the beer mature for around five weeks before bottling it with fresh yeast and sugar, causing a secondary fermentation in the bottle that gives the beer its signature lively carbonation and thick, large, white head. The aroma greets you with spicy alcohol notes and fruitiness from both hops and fermentation; the flavor has a modest sweetness from the malt before a bitter and drying finish. This is


a strong beer meant to be sipped and contemplated. The signature glass for Westmalle


Tripel, and all of the Trappist ales, is the chalice. Each Trappist brewery has their own take on the theme, but all are stemmed and wide-mouthed, allowing for a big head, generous release of aroma and a stately appearance. Westmalle’s glass is thick and heavy— ready for any serious beer that you want to throw at it. The brewery recommends that you pour the beer with the glass at an angle until it’s almost empty. At this point, turn the glass upright while still pouring to form a large head. You should also keep the last centimeter of beer in the bottle, which will retain the yeast and give you a clear beer in the glass. Be sure to drink the yeast shot though; it’s rich in B vitamins.


Looking for local beers in the Tripel


style? Karl Strauss’ newest special release going on tap at the brewpubs for September is a Belgian Trippel, bombers (22 oz bottles) of Green Flash Trippel can be found around town, and PB Ale House makes a house trippel that’s served in either a 14 oz or the more dangerous 22 oz mug.


As Brandy demonstrates, a good pour is all about concentration


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