Brouwerij der Trappisten van Westmalle - Trappist Tripel

The Westmalle Tripel was brewed for the first time in 1934. The occasion was the commissioning of the abbey's new brewing room. The recipe was last changed in 1954 and the Westmalle Tripel is still brewed according to this recipe today. One of the special features of the Westmalle Tripel is that it ferments in the bottle for 3 weeks after bottling. Once filled into the glass, the Westmalle Tripel shines in a clear and bright golden yellow. The smell of this beer already reveals the fruity notes and the hops are also clearly perceptible. The creaminess and mildness of Westmalle Tripel is immediately noticeable in the mouth. Clear fruit notes also stick to the tongue. Overall a very elegant and complex beer.