- ABV = 7.5 – 9.5% (High)^
- IBU = 20-40
- SRM = 4.5-7
A strong, gold-coloured Belgian ale with spicy, fruity, and light alcohol notes, supportive grainy-sweet malt and a dry finish.
Similar to a Belgian Golden Strong Ale but slightly darker and somewhat fuller-bodied, with more emphasis on phenolics and less on esters. Usually has a more rounded malt flavour but should never be sweet.
- Colour^ = Straw to gold
- Clarity = Good
Key Aromas & Flavours:
- Malt = Low; grainy-sweet, honey-like
- Yeast = Moderate; fruity esters (orange, banana) / moderate to high; spicy, peppery, clove-like phenols / low; soft, spicy alcohol
- Hops = Low; spicy, floral, sometimes perfumy
- Malt = Low; grainy-sweet, may be honey-like
- Yeast = Low to moderate; fruity esters (orange, lemon) / low to moderate; peppery phenols / low; soft, spicy alcohol
- Hops = Low to moderate; spicy
- Perceived Bitterness^ = Moderate
- Balance = Towards the fruity, spicy, alcohol flavours; bitterness (from hops and yeast-produced phenolics) does not overwhelm these flavours, as malt is there in support
Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste with substantial spicy-fruity yeast character
- Body = Medium
- Carbonation = High; effervescent
- Alcohol warmth = The alcohol content is deceptive and has little to no obvious warming sensation
- Malt = Pilsner malt, plus pale sugar syrup
- Yeast = Belgian ale yeast
- Hops = Continental or English hop varietals (Saazer-type or Styrian Goldings hops are traditional)
- Process = Traditionally bottle conditioned (ie. refermented in the bottle)
Originally popularized by the Trappist monastery at Westmalle.
Westmalle Tripel, Chimay Cinq Cents, St. Bernardus Tripel
^Sourced from the Cicerone Certification Program’s International Certified Beer Server Syllabus.
All other information is sourced from the BJCP 2015 Style Guidelines.