Belgian and French Ales: Belgian Tripel
Notes: Head should be dense and mousse-like. Herbs or spices such as coriander or others may be used in subtle amounts to enhance overall aroma or flavor, or may be absent. Brewing sugar may be used to lighten the body. Hop/malt character should be balanced. The overall beer ﬂavor may ﬁnish sweet, though any sweet ﬁnish should be light.
- Color: Pale to pale gold
- Clarity: Chill haze is acceptable at low temperatures. Traditional Tripels are bottle conditioned and may exhibit slight yeast haze. However, yeast should not be intentionally roused.
- Malt Profile: Low sweetness from very pale malts should be present. There should be no roasted or dark malt character.
- Hop Profile: Low, if present
- Bitterness: Medium to medium-high
- Fermentation: A complex, sometimes mildly spicy, aroma and ﬂavor characterize this style. Clove-like phenolic aroma and ﬂavor may be very low. Fruity esters, including banana, are also common, but not required. Traditional Tripels are often well attenuated. Alcohol strength and ﬂavor should be present.
- Body: Medium
Original Gravity °P:
Final Gravity °P:
Style info provided entirely or in part by the Brewers Association 2021 beer style guidelines.
19 Belgian Tripel Reviewed