Trippel

What is Trippel?

Trippel, also known as tripel, is a strong golden Belgian ale that began to be brewed in the 1930s. It is believed that the name "tripel" comes from the fact that three times more malt was used in the brewing compared to the monks’ regular table beer. 

Tripel is typically brewed with soft water and about 80% light pilsner malt. Traditionally, a bit of sugar is added during brewing to make the beer stronger and lighter-bodied. 

Tripel has a creamy texture and is delicately spicy and sweet, with a large white foam cap and fruity undertones. Despite its strength, quality tripels can effectively mask the aroma and taste of alcohol. Many of the best tripels are bottle-conditioned.

Origin Story

Tripel was born out of a collaboration between brewmaster Hendrik Verlinder and the Westmalle monastery brewery. In the 1930s, Hendrik Verlinder developed a new recipe for golden ale to compete with other popular light beers in Europe. 

His Witkap Pater, released in 1932 (now known as Witkap Tripel), was the only beer advertised under the Trappist name but created by a secular brewer not affiliated with the Trappist order. It is believed that this was allowed because Hendrik had been collaborating with the Westmalle monastery for a long time and may have had a supporting role in the creation of Westmalle’s own tripel.

In 1934, Westmalle Superbier was introduced. It was slightly modified in 1956 and renamed Westmalle Tripel. It is affectionately called "the mother of all tripels" as it popularized light tripels and served as a model for many subsequent brewers.

Today, tripel is one of Belgium’s most popular beer styles, with hundreds of versions brewed around the world.