Belgian-Style Tripel
Belgian and French Origin Ale · Brewers Association 2025
4 SRM9 SRM
- OG
- 1.063 – 1.092
- FG
- 1.008 – 1.014
- ABV
- 7.1 – 10.1 %
- IBU
- 20 – 50
- Farge
Belgian and French Origin Ale · Brewers Association 2025
Head should be dense and mousse-like. Herbs or spices such as coriander or others may be used in subtle amounts to enhance overall aroma or flavor, or may be absent. Brewing sugar may be used to lighten the body. Hop/malt/alcohol character should be balanced. The overall beer flavor may finish sweet, though any sweet finish should be light.
Pale to light amber
Chill haze is acceptable at low temperatures. Traditional Tripels are bottle conditioned and may exhibit slight yeast haze. However, yeast should not be intentionally roused.
Low malt aroma and sweetness from very pale malts should be present. There should be no roasted or dark malt character.
Low to medium noble-type hop aroma
Low to medium-high
A complex, sometimes mildly spicy, aroma and flavor characterize this style. Clove-like phenolic aroma and flavor may be very low. Fruity esters, including banana, are also common, but not required. Traditional Tripels are often well attenuated. Warming alcohol strength and flavor should be present, but in balance with flavor. .
Medium
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