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| There is some variation among the samples produced today, although alcohol content usually over 7& and 9%. It has been claimed that tripels are not considered a style in Belgium <ref>Geert van Lierde et al., ''In het Spoor van de Trappisten'' ISBN 90-261-0704-8</ref>. | |||
| Although the first tripel was a blond beer, this was never a requirement and so, tripels then as well as today are available both as light and dark-coloured ales. The Trappist abbeys at ] and ], for example, produce dark beers which have been described as tripels {{fact}}, but many others are golden-coloured. Average alcohol by volume (ABV) range is 7.5-9.5%.<ref>Tim Webb, ''Good Beer Guide to Belgium and Holland'' ISBN 1-85249-174-4</ref> | |||
| Belgian tripels usually have a very complex flavor profile, with spicy ] derived flavors emphasized over the ] and ]. Flavors reminiscent of white pepper, cardamom, and clove are not uncommon. | Belgian tripels usually have a very complex flavor profile, with spicy ] derived flavors emphasized over the ] and ]. Flavors reminiscent of white pepper, cardamom, and clove are not uncommon. | ||
Revision as of 21:29, 17 July 2007
Tripel (also Trippel), or triple ale, began life in 1934 as a naming convention used by Trappist and Abbey brewers in Belgium. In more recent years, brewers around the world with no abbey connections have been using the name to describe a strong, usually golden-coloured, ale.
History
The Trappist abbey in Westmalle (officially called Abdij Onze-Lieve-Vrouw van het Heilig Hart van Jezus) was founded 6 June 1794. A brewery at the abbey was opened 10 December 1836 to brew beer for the monks. This first beer is described as light in alcohol and rather sweet. By 1856, the monks had added a second beer: the first strong brown beer. This brown beer is today considered the first double (dubbel, in Dutch).
In 1934, the monks brewed a new beer called "superbier". It was a blonde ale of higher alcohol and was very likely based on a blonde beer the monks had been brewing sporadically since 1931. It was also known as the tripel. The Westmalle Tripel is today considered the beer from which all tripels are descended.
The tripel was meant to mean that of a range of beers, it was the strongest. So, the trappist and abbey beers were divided into three: enkel, dubbel and tripel (basic, double and triple). Considering the importance of the "Holy Trinity" in the church, it is unlikely that the choice of three types of beers was accidental. Though it's worth noting that many trappist abbeys have produced beers which are stronger than their tripel for many years.
It is likely that one of the reasons the tripel was born was the Vandevelde Act of 1919. This Belgian law, which was not repealed until 1983, forbade the sale or service of strong drink, particularly, Jenever. As neither beer or wine were affected by this law, it was a commercially opportune time to introduce stronger beers.
Today, with the popularity of barley wines, as well as strong blonde Belgian ales, the distinction of the tripel is not so clear. However, among the Trappist and Abbey beers, since it denotes a place in a range, the distinction remains secure.
Description
There is some variation among the samples produced today, although alcohol content usually over 7& and 9%. It has been claimed that tripels are not considered a style in Belgium .
Although the first tripel was a blond beer, this was never a requirement and so, tripels then as well as today are available both as light and dark-coloured ales. The Trappist abbeys at Rochefort and Westvleteren, for example, produce dark beers which have been described as tripels , but many others are golden-coloured. Average alcohol by volume (ABV) range is 7.5-9.5%.
Belgian tripels usually have a very complex flavor profile, with spicy Yeast derived flavors emphasized over the Malt and Hops. Flavors reminiscent of white pepper, cardamom, and clove are not uncommon.
Examples
Trappist
Abbey
- Affligem Tripel
- Sint Bernardus Tripel
Foreign
See also
References
- Jef van den Steen, Trappist - Het Bier en de Monniken ISBN 90-5826-214-6
- Geert van Lierde et al., In het Spoor van de Trappisten ISBN 90-261-0704-8
- Geert van Lierde et al., In het Spoor van de Trappisten ISBN 90-261-0704-8
- Tim Webb, Good Beer Guide to Belgium and Holland ISBN 1-85249-174-4
