How To Brew Belgian Tripel

Belgian Tripel is the youngest of the Belgian quartet. Only a mere 90 years old, this beer was created by brewer Hendrik Verlinden of Drie Linden brewery.

In the early 1930s, Hendrik was working on a recipe for a strong golden ale that would hold its own with the growing popularity of pale beer with European drinkers. 

From Witkap Pater to Witkap Tripel

In 1932, Hendrik released his beer with the name Witkap Pater, it has been changed to Witkap Tripel.

Even though this beer was not under the order of the Trappist monks, rumor has it that Hedrik based his “rights” to this name by the consulting work he completed for the monks at Westmalle Abbey. Westmalle soon followed with their own Tripel. 

Jan Adriaensens’ Claim

In 1936, Jan Adriaensens who has overseen brewing at Westmalle since the 1980, said this: “the formulation of the tripel was first developed in 1936, when the monks of Westmalle built a new brewery with a high capacity.” 

Belgian Tripels

Tripels are complex and contain a mild spicy character. Like most Belgian beers, tripels are yeast driven and are the cause of the beer’s complexity.

They are often higher in abv, yet are still approachable to a wide variety of beer palates. A Belgain Tripel is similar to a Belgian golden strong ale, but usually darker and more noticeable malty sweetness. 

All the Hops

Unlike most Belgian beers, or at least our perception of Belgian beers, the Westmalle tripel received a healthy dose of hops.

Adriaensens says, ‘the bitterness is very important, which is around 38 to 40 IBUs.”

Interestingly Jeff Alworth goes on to say in BeerandBrewing.com, “hop oils collect on the bubbles in the foam, giving it an herbal zest that carries into the beer.”

The hops used also play well with the yeast’s fruity esters and conduct this aromatic and fruity interplay between the two. 

Style Profile for Belgian Tripel

Appearance

Belgian Tripel are pale yellow/gold to dark copper in color and usually very clear. The beer should have a dense and creamy off-white head. 

Aroma

The aroma of this beer is complex with a light malt profile. There is a presence of phenols that come across as peppery and clove-like. Light alcohol and fruit esters is common as well.

Esters will come across as citrus fruit, usually orange character, but banana can be noticeable as well.

Hops will be low and should be spicy. No diacetyl should be present. 

Flavor

The flavors that take center stage with this beer include complexity of a mix of fruit, spice, and alcohol flavors. Malt only plays a supporting role. The phenols are spicy, but should remain low to moderate. Hops remain low to moderate.

Esters are common and are usually with a citrus character, including orange and lemon. Bitterness can be high and reacts nicely with the combination of hops and phenols from the yeast.

A dry finish and bitter aftertaste is common.  

Mouthfeel

A creaminess in the mouthfeel is due to the high alcohol content. The medium-light to medium body is lighter and more effervescent then the high alcohol would suggest.

Little alcohol warming and no astringency should be present. 

Food Pairings

When it comes to pairing a Belgian Tripel, a contrast in flavors helps with this beer and food pairing. A grilled skirt steak with a chimichurri sauce, a good cheeseburger with bacon jam, and Korean-style tacos.

Cheese that pairs well includes: Aged Chevre, Colby,Gorgonzola,Triple Creme, Asiago, Gontina, and Parmesan.

Dark chocolates also pair well. 

Tips for Brewing your own Belgian Tripel

Grain

The grain bill for a Tripel is fairly easy. A high-quality Pilsner malt should be used. For authenticity purposes, a Belgain Pilsner malt is the best choice. A German Pilsner malt will do in a pinch.

Specialty malts will add some character; these include: light crystal, aromatic, light Munich, flaked oat or wheat. The specialty malts should be limited to two to three percent. 

Finally, an adjunct sugar addition is very common to add crisp lightness to the beer and to dry it out. These sugars should make up five to twenty percent of the fermentables.  

Hops

Keep the bitterness level at around thirty to forty IBUs. Styrian Goldings and Tettnang will work well here. Hop aroma and flavoring are not that important with this style.

Saaz hops as a finishing hop at 15 minutes will give the spiciness that will mirror the phenols the yeast will add to the beer. 

Yeast

Like most Belgian beers, yeast is important. There is a wide selection of yeast to choose from for this style. They include the following:

• White Labs: Belgian Golden Ale (WLP570), Belgian Ale (WLP550), or Abbey IV Ale (WLP540).
• Wyeast: Wyeast Belgian Strong Ale (1388), Belgian Ardennes (3522), or Trappist Style High Gravity (3787).
• Dry Yeast: Mangrove Jack Belgian Ale M41 or SafBrew Abbaye BE-256.

Belgian Tripel By the Numbers

• Color Range: 4.5 – 7 SRM
• Original Gravity: 1.075 – 1.085 OG
• Final Gravity: 1.008 – 1.014 FG
• IBU Range: 20 – 40
• ABV Range: 7.5 – 9.5% 

Belgian Tripel Recipe

Grain

• 83%           9 lbs     Pilsner Malt; Belgian 
•   3%           1 lb       Aromatic Malt
• 14%           1 lb       Candi Sugar, Clear (Boil)

Hops

•  1 oz         Tettnang- Boil – 60 min
• .5 oz         Saaz – Boil – 60 min
• .5 oz         Saaz – Boil –  5 min

Yeast

• 1.0 pkg   Trappist Ale White Labs WLP500

Directions:

1. Mash at 152°F (66°C) for 60 mins
2. Boil for 60 mins 

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Frequently Asked Questions

What is a Tripel Beer?

A Tripel beer is a type of Belgian ale known for its complexity and mild spicy character. It is yeast-driven, meaning the yeast contributes significantly to the beer’s flavor profile.

Tripels are often higher in alcohol by volume (ABV) but remain approachable to a wide range of beer drinkers.

What Makes a Belgian Tripel Unique?

A Belgian Tripel is similar to a Belgian golden strong ale but usually has a darker color and more noticeable malty sweetness.

Unlike most Belgian beers, the Westmalle Tripel recipe, for example, includes a healthy dose of hops, contributing to its unique bitterness level of around 38 to 40 IBUs.

What is the Best Yeast for Belgian Tripel?

The yeast is crucial in brewing a Belgian Tripel. Some of the recommended yeast strains include White Labs’ Belgian Golden Ale (WLP570), Belgian Ale (WLP550), or Abbey IV Ale (WLP540).

Dry yeast options like Mangrove Jack Belgian Ale M41 or SafBrew Abbaye BE-256 are also suitable.

How to Brew a Belgian Tripel?

To brew a Belgian Tripel, you’ll need high-quality Pilsner malt, specialty malts like light crystal and aromatic, and adjunct sugar to add crisp lightness. For hops, Styrian Goldings and Tettnang are recommended. The bitterness level should be around 30 to 40 IBUs.

Following the right yeast and fermentation process is crucial for achieving the desired complexity and flavor.

What are the Ideal Food Pairings for a Belgian Tripel?

When it comes to food pairings, a Belgian Tripel goes well with a grilled skirt steak with chimichurri sauce, a good cheeseburger with bacon jam, and Korean-style tacos.

Cheeses like Aged Chevre, Colby, Gorgonzola, Triple Creme, Asiago, Gontina, and Parmesan also pair well, as do dark chocolates.