Tripel Threat

The tripels are generally the strongest specialty ales made by the Belgian and Dutch Trappist monastic breweries. Pale in color with a very distinct palate, they are painstakingly created as beers to be consumed on holidays and religious festivals. The Westmalle monastery originated this style in the 1920’s and continues to make the benchmark example. However, many secular breweries make a similar type. These are called abbey beers, as the term trappist is a legal appellation. The name tripel refers to the strongest offering in a range of three beers: single, double (or dubbel), and tripel (trippel). The name does not refer to triple fermentation, or the number of malt types used (and certainly not “triple bock,” whatever that is).

Fermented with a proprietary Belgian yeast strain and brewed using imported Continental malt and Hallertauer and Perle hops, Curacao and sweet orange peel, and fresh ground coriander. It is a light, hazy sienna in color, full-bodied, fruity, and very strong. Aromas of barley malt, orange blossoms and a hint of coriander first greet the nose, then carry through to the palate. A warming sensation then takes over, and blends into a complex finish of bread dough, spices, citrus, estery alcohol, and hops. We are serving the Tripel Threat in a tulip glass with a 12 oz. pour. This is a traditional manner of serving which should impress upon the consumer the unique and very special nature of this wondrous beverage. This will require some judicious serving - and perhaps an extra lost and found bin!