Aged: No age statement
Product of: Belgium
First brewed in 1934 after the installation of a new brewing hall at Westmalle Abbey. Considered the "mother of all tripels", the current recipe dates back to 1956. Westmalle Tripel undergoes a secondary fermentation in the bottle so the 750ml bottles mature differently to the regular 300ml bottles.
Review and Tasting
Sampled on 12/01/2012
Slightly cloudy with sediment, orange amber with thick, lasting head, lacing the glass in its wake.
Reminiscent of flower and water - wet paper mache, with yeast, coriander and zesty orange.
High percentage of alcohol is obvious but the powerful, herbal, hoppy, macadamia nut palate which is balanced by malty sweetness.
Lingering bitterness on the pine (Saaz) hop, basil, spicy oat cake finish.