Westmalle Trappist Tripel beer

Westmalle Trappist Tripel is a renowned Belgian Trappist ale, first brewed in 1934 by the Trappist monks at the Westmalle Abbey in Belgium. This golden-hued beer is characterized by its complex flavor profile, featuring fruity aromas reminiscent of ripe banana and a nuanced hop scent. The brewing process involves top fermentation with secondary fermentation in the bottle, resulting in a beer with an alcohol content of 9.5%. The name "Tripel" refers to the beer being the third type brewed by the monks, following the Dubbel and the Extra. The recipe has remained largely unchanged since 1956, maintaining its traditional brewing methods. The Westmalle Abbey, established in 1794, continues to produce this and other Trappist beers, adhering to the principles of the International Trappist Association, which include brewing within the monastery walls, under the supervision of Trappist monks, and directing proceeds towards the monastic community and charitable projects.