BeerGuessrPlay →Beer style
Tripel
Also called Trippel, Belgian tripel, Trappist tripel, Abbey tripel
A tripel is a strong, pale Belgian ale of 7.5 to 9.5% ABV with spicy and fruity yeast character, firm bitterness and a dry, highly carbonated finish. It was popularized by the Trappist abbey of Westmalle, which first brewed one in 1931.
| Origin | Westmalle, Belgium, 1931 |
|---|---|
| Alcohol (ABV) | 7.5–9.5% |
| Bitterness (IBU) | 20–40 |
| Color | Deep yellow to deep gold |
| Glass | Chalice or goblet |
| Serving temperature | 8–12 °C |
| Classic examples | Westmalle Tripel, Tripel Karmeliet, St. Bernardus Tripel, La Trappe Tripel, Chimay Cinq Cents (Tripel), Unibroue La Fin du Monde |
History
The Trappist abbey of Westmalle brewed a strong pale beer from 1931, inspired by the success of golden lagers, and refined the recipe under brother Thomas in 1956, when it took the name Tripel. Hendrik Verlinden of the Drie Linden brewery in Brasschaat, who had advised the monks, released Witkap Pater Tripel in 1932, and both share credit for the style. After 1945 many abbey and secular breweries followed, including Tripel Karmeliet (1996) and Canadian and American versions such as Unibroue La Fin du Monde (1994).
Appearance, aroma and taste
Tripel is deep yellow to deep gold, clear, with a thick, rocky, long-lasting white head that leaves lace on the glass. The aroma is complex: spicy, peppery phenols, citrus or banana esters, light sweet malt and a little alcohol. The flavor balances soft malt with medium to high bitterness and a pronounced yeast character, finishing dry. Although it is strong, body is medium-light to medium and carbonation high, so tripels drink deceptively easily. Alcohol should be warming but never solventy.
How it is brewed
Tripels are brewed almost entirely from Belgian pilsner malt, with up to 20% white sugar or light candi sugar to raise alcohol while thinning the body. Continental hops such as Saaz, Styrian Goldings or Tettnang provide bitterness and a light spicy aroma. The defining ingredient is a Belgian abbey yeast, fermented warm, often starting near 18 °C and rising to 25 °C, to produce spicy phenols and fruity esters. Most examples are bottle-conditioned and reach about 3 to 4 volumes of CO2.
Food pairing
The bitterness, carbonation and alcohol of tripel cut through rich and creamy foods. It pairs with roast chicken and turkey, pork belly, lobster, scallops and Thai or Indian curries with moderate spice. It is a classic match for washed-rind and creamy cheeses such as Époisses, Taleggio or Brie. Spicy Asian dishes, crème brûlée and apricot tart also work. Serve it in a chalice to keep the head and aromas.
Tripel beers on the map (6)
BeerGuessr lists 6 brands whose flagship is a tripel, from 3 countries. Most come from Belgium (4). Their strength ranges from 8% to 9.5% ABV.
Tripel: questions and answers
What is the difference between a tripel and a dubbel?
A tripel is golden, stronger (7.5 to 9.5% ABV) and drier, with spicy, citrusy yeast and firmer bitterness. A dubbel is dark brown, 6.0 to 7.6% ABV, with caramel and dried-fruit flavors from dark candi sugar and specialty malts.
Why is it called tripel?
Tripel means 'triple' in Dutch. The name signaled a stronger beer than a brewery's dubbel and table beer, in a strength hierarchy once indicated by X marks on casks. It does not mean triple fermentation or three times the malt.
How strong is a tripel?
Tripels typically range from 7.5 to 9.5% ABV. Westmalle Tripel is 9.5%, Tripel Karmeliet 8.4% and La Fin du Monde 9%. The strength is hidden by a dry finish and high carbonation, so tripels drink lighter than they are.
Related styles: belgian and french ales
All beer styles →Sources: styles.bjcp.org, en.wikipedia.org, trappistwestmalle.be
Last reviewed October 2026.