BJCP 26C · Strong Belgian Ale
Belgian Tripel
| Stat | Range |
|---|---|
| OG | 1.075 – 1.085 |
| FG | 1.008 – 1.014 |
| ABV | 7.5% – 9.5% |
| IBU | 20 – 40 |
| SRM | 4.5 – 7 |
Appearance
Deep yellow to deep gold. Excellent clarity. Dense, mousse-like white head with high persistence.
Aroma
Complex aroma of fruity esters (pear, citrus, banana), spicy phenolics (pepper, light clove), and moderate alcohol. Pale malt aroma, sometimes with light honey notes. Low to moderate Saaz-like hop spice.
Flavour
Initially malty-sweet but finishes dry. Pronounced fruity esters and spicy phenolics from Belgian yeast. Moderate bitterness, drying finish despite the apparent gravity. Alcohol is well-integrated, never hot.
Mouthfeel
Medium body, very high carbonation. The high carbonation and the dry finish make a 9% beer feel surprisingly drinkable.
History
Developed by Belgian Trappist breweries as the strong pale companion to traditional darker abbey ales. Westmalle Tripel (1934) defined the modern template.
Commercial examples
- Westmalle Tripel
- La Trappe Tripel
- Chimay Cinq Cents (white label)
Tripel is deceptively simple to brew on paper — Pilsner malt, a touch of candi sugar, a noble hop, and a phenolic Belgian yeast — but every decision shows in the finished beer. Pitch warm and the alcohol turns hot; pitch cool and the esters never develop. Use too much specialty malt and you lose the bright, golden simplicity that defines the style.
For your first Tripel, target the lower end of the gravity range (1.075 OG) and resist the temptation to add anything beyond candi sugar to thin out the body.
Recommended ingredients
- Weyermann Pilsner MaltA very pale, well-modified Continental base malt. The starting point for almost every German and Czech lager, and a clean canvas for Belgian ales.
- Saaz HopsThe original Czech noble hop. Spicy and herbal, never aggressive. The hop character of Bohemian Pilsner and a quiet partner in pale Belgian ales.
- WLP530 Abbey Ale YeastA Belgian abbey strain producing the classic phenolic-and-fruit profile — peppery clove, banana ester, and a dry finish.
Example recipes
Learn more
- Fermentation basicsHow yeast turns wort into beer, what temperature and pitch rate do, and what to watch for during primary fermentation.
- Choosing a yeast for your beerHow to think about yeast strains by attenuation, flocculation, temperature range and flavour profile.
- Water chemistry — a practical introductionWhy brewing water matters, how to read a water report, and target profiles for the styles most homebrewers attempt first.
- Fermentation control — temperature, schedule, packagingWhy fermentation temperature is the single most important brew-day variable, and how to manage it on a homebrew budget.