Beer Galaxy
Tripel — The Strong Blonde Trappist Beer
The Tripel — or Triple — is one of the great classic Belgian styles. Invented in 1934 by the Trappist abbey of Westmalle (which remains the absolute reference), it is recognisable by its bright golden-blonde colour, its dense white head, and its 8 to 9.5% ABV remarkably well integrated. Its complex aromas blend ripe citrus, exotic fruit, gentle spices (pepper, clove), honey and an expressive Belgian yeast. The name “Triple” comes from the old monastic convention that marked beer strength with crosses on the casks: Single (low), Dubbel (double), Tripel (triple).
Style characteristics
| Abv | 8% – 9.5% |
|---|---|
| Ibu | 25 – 40 |
| Ebc | 8 – 14 (bright golden blonde) |
| Appearance | Crystal clear, dense and persistent white head |
| Fermentation | Top, often with bottle conditioning |
| Yeast | Expressive Belgian strains (fruity esters, spicy phenols) |
| Serving_temperature | 8 – 12 °C |
| Glass | Chalice (Westmalle, Karmeliet) or tulip |
| Aromas | Ripe citrus, exotic fruit, honey, white pepper, clove, biscuit malt |
Sub-styles
- Authentic Trappist Tripel Brewed in a Trappist abbey: Westmalle Tripel (the inventor), La Trappe Tripel, Tre Fontane Tripel.
- Abbey Tripel Adopts the style without the Trappist label: Tripel Karmeliet (an absolute reference), Leffe Triple, Karmeliet.
- Craft Belgian Triple Modern versions brewed by microbreweries outside Belgium, respecting the canon.
- American Tripel US craft adaptation: Allagash Tripel, Russian River Damnation.
- French Tripel Contemporary French versions: 3 Monts Triple, Jenlain Triple.
All Tripels in our catalogue
6 beers in this family
Frequently Asked Questions
What is a Tripel?
A Tripel is a strong Belgian blonde beer (8–9.5% ABV), invented by the Trappist abbey of Westmalle in 1934. It is characterised by a golden blonde colour, a dense white head, and a complex aromatic profile of fruit, spices and honey — without marked bitterness despite the alcohol content. The expressive Belgian yeast is its signature.
What is the difference between Tripel and Tripel Karmeliet?
Tripel (with “pel”) is the official Belgian name of the style. “Triple” is the French rendering. Tripel Karmeliet is a specific brand (Bosteels brewery, since 1996), particularly renowned because it is brewed with a blend of three grains (barley, wheat, oats), unique within the style.
Why “Tripel” and not “Double”?
In the Middle Ages, monastic brewers marked their casks with crosses according to beer strength: one cross (X) = low strength (Single), two crosses (XX) = Dubbel, three crosses (XXX) = Tripel. This nomenclature has survived to designate strength levels, and today denotes distinct aromatic profiles.
Which Tripels should I try?
Westmalle Tripel (the inventor of the style, 1934, the absolute reference), Tripel Karmeliet (three grains, elegant), La Trappe Tripel (Netherlands, Trappist), Chimay Cinq Cents (Chimay White), Saint Bernardus Tripel.
How should I serve a Tripel?
At 8–12 °C, in a footed chalice (each Trappist brewery has its own dedicated glass) or a tulip glass. Pour gently to keep the bottom-of-bottle yeast (a characteristic of bottle-conditioned beers). A 3–4 cm head is ideal.