Top 10 Belgian Tripels in North America
This Top Ten Belgian Tripels list is from the U.S. Open Beer Championship, Great American Beer Festival, and World Beer Cup. The top 10 Belgian Tripels are are often characterized by a complex, sometimes mild spicy character, but no clove-like phenolic flavor. Yeast-generated fruity banana esters are also common, but not necessary. These pale/light-colored ales may finish sweet, though any sweet finish should be light. The beer is characteristically medium bodied with a equalizing hop/malt balance. Traditional Belgian Tripels are often well attenuated and bottle conditioned beers aged for a long period may be very well attenuated. Brewing sugar may be used to lighten the perception of body. Its sweetness will come from very pale malts. There should not be character from any roasted or dark malts. Very low hop flavor is okay. Alcohol strength and flavor should be perceived as evident. Head retention is dense and mousse like. ABV: 7.10% – 10.10%. IBU: 25-35.
1. Third Man – Brasserie Saint James – Nevada
2. Tripel Dog Dare – Big Dog’s Brewing – Nevada
3. Monk With Us – Tradesman Brewing – South Carolina
4. Rapunzel – Corridor Brewery – Illinois
5. La Fin Du Monde – Unibroue – Canada
6. Farm’s Edge: Dinnsen’s Orchard – Fullsteam Brewery – North Carolina
7. Tripel Horse – River Horse Brewing – New Jersey
8. Captains Trips – Elm City Brewing – New Hampshire
9. Allagash Curieux – Allagash Brewing – Maine
10. Long Strange Tripel – Boulevard Brewing – Missouri
History of Belgian Tripels
The history of Belgian Tripels traces back to the Trappist monasteries of Belgium, where monks have brewed beer since the Middle Ages. The term “Tripel” emerged in the 20th century, most notably associated with Westmalle Abbey, which crafted the first recognized Tripel in the 1930s. Seeking a strong, flavorful beer to rival the growing popularity of secular brews, the monks developed a golden ale with a higher alcohol content, typically around 8-10% ABV. The name “Tripel” likely refers to the strength, historically indicating a beer three times stronger than a standard ale, or possibly the use of three times the malt. This style evolved from the monastic tradition of brewing “Enkel” (single), “Dubbel” (double), and “Tripel” (triple), reflecting increasing strength and complexity. Westmalle’s Tripel, with its bright golden hue, balanced sweetness, and spicy yeast character, set the benchmark for the style, influencing brewers across Belgium and beyond.
By the late 20th century, Belgian Tripels gained international acclaim as craft beer culture flourished. Breweries like Chimay, Tripel Karmeliet, and La Trappe expanded the style, each adding unique interpretations with ingredients like coriander, orange peel, or varied yeast strains, enhancing the beer’s complex fruit, spice, and floral notes. The style’s popularity soared due to its deceptive drinkability—its high alcohol content is masked by a smooth, effervescent body and a dry finish. Tripels became a staple in Belgian beer culture, often served in chalice glasses to highlight their aroma and carbonation. Today, the style remains a cornerstone of Belgian brewing heritage, celebrated for its historical roots and versatility, with modern craft brewers worldwide experimenting while honoring the monastic traditions that birthed it.
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