Tripels are often characterized by a complex, sometimes mild spicy character, but no clove-like phenolic flavor. Yeastgenerated 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. Chill haze is acceptable at low serving temperatures. Traditional Tripels are bottle conditioned and may exhibit slight yeast haze.
Origin: Belgian and French
Recommended Glassware: Goblet or Chalice
Original Gravity (ºPlato): 1.070-1.092 (17-22 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.012-1.018 (3-4.5 ºPlato)
Alcohol by Weight (Volume): 5.6-8.0% (7.0-10.0%)
Bitterness (IBU): 23-33
Color SRM (EBC): 5-8 (10-16 EBC)
Sub-style guidelines used with permission of the Brewers Association, www.beertown.org.