Monastic Ale - Belgian Tripel

Name

Belgian Tripel

Category

Monastic Ale

Religious institutions have a long history of brewing in Belgium, although often interrupted by conflict and occupation such as during the Napoleonic Wars and World War I. Very few such institutions actually brew today, although many have licensed their names to commercial breweries. Despite the limited production, the traditional styles derived from these breweries have been quite influential and have spread beyond Belgium.
Various terms have been used to describe these beers, but many are protected appellations and reflect the origin of the beer rather than a style. Those monasteries could brew any style they choose, but the ones described in this category are those that are most commonly associated with this brewing tradition.
We differentiate beers in this category as those that were inspired by religious breweries. Despite claims of uniqueness, these beers do share a number of common attributes that help characterize the styles. All are top-fermenting, have very high attenuation (“more digestible” in Belgium), achieve high carbonation through bottle conditioning (“refermented in the bottle” in Belgium), and have distinctive, complex, and aggressive ‘Belgian’ spicy-estery yeast character. Many are strong in alcohol.

Guidelines

Impression

A strong, pale, somewhat spicy Belgian ale with a pleasant rounded malt flavor, firm bitterness, and dry finish. Quite aromatic, with spicy, fruity, and light alcohol notes combining with the supportive clean malt character to produce a surprisingly drinkable beverage considering the high alcohol content.

Aroma

Complex but seamless bouquet of moderate to significant spiciness, moderate fruity esters, low alcohol, low hops, and light malt. Generous spicy, peppery, sometimes clove-like phenols. Esters often reminiscent of citrus fruit, like oranges or lemons, but may sometimes have a slight ripe banana character. A low yet distinctive spicy, floral, sometimes perfumy hop character is optional. Alcohols are soft, spicy, and low in intensity. The malt character is light, with a soft, slightly grainy-sweet, or slightly honey-like impression.

Appearance

Deep yellow to pale amber in color. Good clarity. Effervescent. Long-lasting, creamy, rocky, white head resulting in characteristic Belgian lace on the glass as it fades.

Flavor

Flavor profile similar to aroma (same descriptors apply) for malt, esters, phenols, alcohol, and hops. Esters low to moderate, phenols low to moderate, hops low to moderate, alcohol low, all well combined in a coherent presentation. Medium to high bitterness, accentuated by a dry finish. Moderate bitterness in the aftertaste with substantial spicy-fruity yeast character. Should not be sweet.

Mouth Feel

Medium-light to medium body, although lighter than the substantial gravity would suggest. Highly carbonated. The alcohol content is deceptive, and has little to no obvious warming sensation. Effervescent. Should not be heavy.

Comments

High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious. High carbonation and attenuation helps bring out the many flavors and to increase the perception of a dry finish. Most traditional versions have at least 30 IBUs and are very dry.

History

Popularized by the monastery at Westmalle, first brewed in 1931.

Ingredients

Pilsner malt, often pale sugar adjuncts. Continental hops. Spicy-fruity Belgian yeast strains. Spice additions are generally not traditional, and if used, should be a background character only. Fairly soft water.

Comparison

May resemble a Belgian Golden Strong Ale but slightly darker and a bit fuller-bodied, with more emphasis on phenols and less on esters, and fewer late hops. Should not seem like a blond Barleywine.

Statistics

Type	Min	Max
OG	1.075	1.085
FG	1.008	1.014
IBU	20	40
SRM	4.5	7
ABV	7.5	9.5

Commercial Examples

• Chimay Tripel
• La Rulles Tripel
• La Trappe Tripel
• St. Bernardus Tripel
• Val-Dieu Triple
• Westmalle Tripel

Tags

• high-strength
• pale-color
• top-fermented
• western-europe
• traditional-style
• bitter