A Glass of Sunshine with a Frothy Off-White Head

The Westmalle Trappist Tripel, often heralded as the "Mother of Tripels", is a defining example of the Belgian tripel style. This golden, slightly hazy brew is celebrated for its deep fruit and spicy aroma, featuring prominent notes of banana bread alongside herbal nuances. Its reputation as both the original and one of the finest tripel beers is well established among beer enthusiasts.

The Tripel is distinguished by its complex aroma of fruit and hops, balanced by a soft, creamy mouthfeel with a nuanced bitter hoppiness​.

The Westmalle Tripel undergoes top fermentation with re-fermentation in the bottle, a meticulous process that contributes to its complex profile. Crafted using six European flower hop varieties, the beer remains unpasteurized to preserve its depth of flavor. Its alcohol content stands at 9.5%, with a bitterness level of 38 EBU, encapsulating the perfect blend of sweetness, bitterness, and fruitiness that defines the tripel style​.

The Trappist Abbey of Westmalle, part of the Cistercians of Strict Observance, has been a beacon of brewing excellence since its foundation. Located in Westmalle, Belgium, the abbey prides itself on a balance between innovation and tradition, with monks overseeing the brewery's policy and production. This commitment to quality and monastic tradition has cemented Westmalle's reputation as a producer of some of the world's most revered beers​.

The Westmalle Tripel pairs exceptionally well with asparagus and fish, showcasing its versatility with both light and robust flavors. Its complex flavor profile, marked by a delicate sweetness with hints of orange and a light touch of vanilla in larger bottles, complements a wide range of dishes, enhancing the dining experience​.