The story
The modern tripel is generally credited to Westmalle Abbey. In 1934 the monks introduced a strong, pale beer, and in the 1950s they refined the recipe into the version now sold as Westmalle Tripel. It became the template for a whole family of strong golden Belgian ales.
Why “tripel”? The truth is nobody knows for certain. Popular theories say it simply meant stronger than a dubbel, or that it referred to a mark once used on casks to indicate strength. Whatever the origin, the name stuck, and tripels are now brewed by Trappist abbeys, Belgian breweries and craft brewers worldwide.
What it tastes like
A tripel pours a clear, deep gold with a dense, rocky white head. The aroma is complex: spicy yeast notes of pepper and clove, fruity hints of orange, pear or banana, and a soft honeyed malt sweetness. On the palate it is surprisingly light and dry for its strength, with lively carbonation that makes it feel almost effervescent. The finish is crisp and spicy, and the alcohol — which is considerable — is deceptively well hidden.
How it’s made
The recipe usually starts with pale Pilsner malt and a significant portion of pale sugar (often Belgian candi sugar), which boosts alcohol while keeping the body light and dry. Noble or similar hops add a gentle spicy bitterness. The star is the Belgian yeast, fermented at warm temperatures to produce fruity esters and spicy phenols. Most tripels are bottle-conditioned, which gives them their lively carbonation.
Fun fact
Tripel’s secret weapon is its dryness. Because much of the fermentable material comes from simple sugar, which the yeast consumes completely, the finished beer can be lighter-bodied than many beers with half its alcohol. That is exactly why a tripel can sneak up on you — it drinks like something far gentler than it is.