The modern origin of tripels lies in Belgium, in the 1930s. Westmalle released a beer under the name Superbier. It was a strong ale and was very likely based on a beer the monks had been brewing sporadically since 1931. In 1956 they renamed it Tripel, and the popularity of that brand ensured the name is still strongly associated with the Westmalle brewery. In 1956, the recipe was modified by Brother Thomas, the head brewer of Westmalle, by the addition of more hops, and it then took on the name Tripel, and it has remained essentially unchanged since.
Light golden colour with small, but noticeable amount of haze. The head forms quickly and thinckly, leaving a nice lacing on the glass. The aroma dominated by the yeast and coriander, with a nice spicy and lemony smell. Further investigation will lead to the bready malt aroma coming through. The taste is tart and somewhat sweet, with just enough bitterness to balance the beer. A certain warming sensation can be felt in the mouth and throat after swallowing, being the tell only indication to the drinker that of the strength of the beer.
Pretzels, lettuce wraps, porcehtta sandwich, Caesar salad
Malts: Pilsner, Pale Ale, Pale Wheat, Acidulated, Munich, Belgian Candi Sugar
Hops: Perle, Northern Brewer, Coriander Seeds
Yeast: Belgian Ale Yeast