Westmalle Tripel

I wrote: "This Westmalle Trappist Tripel has a very fruit smell. I should note that this 'fruity smell' is one which I have up until now often described as a 'bubblegum' and/or 'banana' smell. Unfortunately I poured the beer into the glass poorly and didn't create much head. In any case, the beer has a great taste. Moving the beer around in the mouth has it froth readily. This beer is wonderful. It's strong, but only noticeable as an effect, not by taste. By taste, its just flavorful."

Next, here at De Fiere Magriet, I ordered a Rochefort 10. Before you go on reading about the Rochefort 10, I should note that the Westmalle already got me feeling a bit tipsy, probably because I did not have any breakfast or lunch.


Westmalle Tripel

Westmalle Tripel (Westmalle Website)
Westmalle Trappist Tripel (BeerAdvocate.com)
Westmalle Tripel (RateBeer.com)
Westmalle Brewery (Wikipedia.org)
Tripel (Wikipedia.org)

Website Information:
Westmalle Tripel is a clear, golden yellow Trappist beer that undergoes a secondary fermentation in the bottle (9,5% alcohol). It is a complex beer with a fruity aroma and a nice nuanced hop scent. It is soft and creamy in the mouth, with a bitter touch carried by the fruity aroma. An exceptional beer, with a great deal of finesse and elegance. And with a splendid long aftertaste.

The Westmalle Tripel is indeed called the “mother of all tripels”. This type of beer was first brewed in Westmalle abbey in 1934 when the new brewing hall came into use. The current formula has stayed practically unchanged since 1956, thus more than 50 years.

This beer is generally served in 33 cl bottles, precisely the volume of the accompanying glass goblet. The bottles are sold individually, in handy packs of six or in crates of 24 bottles. And of course this beer is served in the better horeca outlets.

Tripel is also available in 75 cl bottles. It is remarkable that the beer matures differently in these larger bottles. The fruity aroma is somewhat softer and riper, and the beer gets a light touch of vanilla.

How to Serve:
Westmalle Trappist beers are complex, living beers that undergo a second fermentation in the bottle. In order to be able to taste the rich aroma we advise you to serve the Dubbel and Tripel according to the rules of the art. A few tips follow here:

It is best to keep the beer in a dark place at a constant temperature from 8° to 14° Celsius. Leave the bottle to rest for at least a week before serving. The yeast will then sink to the bottom and you will get a nice clear beer in your glass.
Serve the Trappist beer in a Westmalle goblet. This does full justice to the complex character of the beer and you can fully enjoy the rich head. Ensure that the glass is free of grease, so that the foam does not immediately disappear.
Hold the glass at an angle in the glass and begin pouring slowly along the side. Continue pouring in one movement and hold the glass vertically at the end in order to end in the middle. You thus get a perfect head. Leave around one centimetre of beer in the bottle. That is the yeast base. It is rich in vitamin B and has a blood cleansing effect. It is best to drink this remaining part separately.
To your health!

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