Known as the the mother of all triple beers in Belgium. it was first brewed in 1934 and the recipe has not changed since 1956. It is made with pale candy sugar and has a very pale colour produced from a mash of light pilsener malts. Styrian Goldings hops are used along with some German varieties and the classic Saaz pilsener hop. After a long secondary fermentation Westmalle Tripel is bottled with a dose of sugar and yeast. Complex and hides the alcohol well and in balance.
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