Though strong Belgian pale ales have existed for centuries, the “tripel” name wasn’t used until the Trappists monks at Westmalle Abbey changed the name of what they’d call “superbier,” their heaviest pale ale, in 1956. The Flemish Dutch word for triple, “tripel” suggests three times malt and strength. Much of tripel’s mystique comes from the innocent deep golden color, soft maltiness and customary, intriguing yeast stamp. That is followed by a sucker punch in the range of 8 to 9.5 percent ABV, a combination that offers culinary-quality complexity rivaling any darker brew. The burnished golden color, sometimes glinting of orange, comes from a hefty grist of predominantly mellow, clean Continental pilsner malt. The character is further lightened with the light candi, or white, sugar that Belgian brewers are so fond of, and may comprise up to 20 percent of the fermentables. Tripels are highly popular among beer lovers worldwide, and in North America, even as the import business is as robust as ever, microbrewers are increasingly dabbling in Belgians. In association with Merchant du Vin’s Trappist Tuesday series, Peaks & Pints presents a to-go flight of Trappist tripels in a flight we call Peaks and Pints Pilot Program: Trappist Tuesday Tripels.
Peaks and Pints Pilot Program: Trappist Tuesday Tripels
De Kievit Zundert Trappist 8 Ale
8% ABV, 34 IBU
Abbey Maria Toevlucht was established in 1900 in the quiet countryside outside the village of Zundert, Netherlands, near the Belgian border. De Kievit Trappist Brewery, built in one of the abbey’s historical farm buildings, began selling beer in 2013. The lapwing weathervane on the roof inspired the name of the brewery and remains in place still: Brouwerij De Kievit — “The Lapwing Brewery” — also uses the beautiful crested northern lapwing in their logo. The brewery’s Zundert Trappist 8 Ale tripel shows clear chestnut-brown color, a bouquet of herbal spice, and layered, fruity depth wrapped around caramel malt. Dry, complex, bottle-conditioned; Zundert evolves with each taste and defines a new chapter in the book of excellent Trappist ales.
Chimay Tripel (White)
8% ABV, 38 IBU
Chimay is brewed in Belgium by Cistercian Trappist monks who are cloistered away in Scourmont Abbey in Belgium (where they also make tasty Chimay cheese) with the operation’s profits paying for the monks’ pious lifestyle and charitable efforts. Having been around since 1862, Chimay’s a relatively new entry in the world of godly beverages with three commercial beers, including “White” Tripel. Chimay Tripel has a pleasant bready, slightly earthy aroma and flavor with notes of sweet apple and pear, plus a bit of pepper. Chimay isn’t imported by Merchant du Vin, but it’s a Trappist tripel, and a fine one at that.
Brouwerij der Trappisten van Westmalle Tripel
9.5% ABV, 36 IBU
In 1836 the Belgian Westmalle monastery became a Trappist Abbey and began brewing beer shortly thereafter. The holy suds they produced started out as an insider-only deal — a choice beverage to be made and enjoyed by Trappists and Trappists alone, but eventually they decided to expand and opened a public beer hall in the early 1930s. Westmalle embodies the tripel style with a thoughtful balance of sweet, fresh pear, lemon zest and a dash of peppery spice. Its flirtatious effervescence sweeps the mouth clean, while lingering lemony hops leave the mouth pining for more. It’s an exceptional beer, with a great deal of finesse and elegance and a splendid enduring aftertaste.
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