For almost each origin of yeast, one of each strain from the two main homebrew yeast suppliers (Wyeast and White Labs) is listed. Although the reputed origins of a strain from each supplier may be the same, the exact results from each supplier may vary. Each supplier most likely received the strain at different times leading to slight differences between the yeasts. Regardless, based on my experience, the strains for similar origins are much closer to each other than to many of the other strains from each company. The Trappist abbey in Westmalle (officially called Abdij Onze-Lieve-Vrouw van het Heilig Hart van Jezus) was founded 6 June 1794, but the community was not elevated to the rank of Trappist abbey until 22 April 1836. Martinus Dom, the first abbot, decided the abbey would brew its own beer, and the first beer was brewed on 1 August 1836 and first imbibed on 10 December 1836. The pioneer brewers were Father Bonaventura Hermans and Albericus Kemps. The first beer was described as light in alcohol and rather sweet. [2] By 1856, the monks had added a second beer: the first strong brown beer. This brown beer is today considered the first dubbel (Dutch for 'double'). The current Dubbel is derived from a recipe first brewed in 1926. Local sales began in 1856 and the oldest registered sale was on 1 January 1861. The brewery was enlarged and rebuilt in 1865 based on the example set by the Trappists of Forges (nearby Chimay). Father Ignatius van Ham joined the brewer team. Further commercialisation and sales to traders commenced in 1921. In 1933 a complete new brewery was built and in 1934, the brewery brewed a strong pale ale of 9.5% abv giving it the name Tripel - the first modern use of the name. [ citation needed] The brewery was remodeled in 1991. It currently has a bottling capacity of 45,000 bottles per hour, and yearly output of 120,000 hl (in 2004). Belgian Tripels can approach an alcohol content as high as 12% ABV. The best examples hide this through careful fermentation control. For replicating the unique Trappist ales from Rochefort, use Wyeast 1762 (Belgian Abbey II), which reportedly hails from the abbey. This yeast provides a strong spicy phenolic character with a moderate but complex ester profile and a moderate amount of higher alcohols, all very similar in character to the Rochefort beers. But, beers brewed using this yeast benefit from a few months of aging. Other yeasts that are particularly well suited for fermenting a strong dark include the Achouffe strains (Wyeast 3522 and White Labs WLP550). Brew and Experiment A bit of history: The Val-Dieu Abbey has been destroyed four times since its founding in 1216, most recently during the French Revolution. But monks remained until 2001. In 1997, laymen continued the Abbey’s brewing tradition with a blonde, a brown and this triple.

Along with the Pilsner malt, Wheat, Munich, or Vienna malt can be added (up to 10% total) for color and body. Most Tripels have a color between 4-7 SRM. Belgians, in the realm of beer at least, are slow to give up their traditions. As late as the 1960s, they were still resisting the charms of industrial lager, and when you pore through the gem case that contains Belgian ale styles, you still find many ancient treasures. And until fairly late in the 20th century, Belgians hankered mainly for dark ales. Tripel is a unique genre in that it’s not bitter or overly hoppy, but still very pale in color. Most of the flavor comes from the fermentation. Yeast selection and fermentation temperature play vital roles to create tasty esters and phenols. It’s a strong beer that leaves almost no room for error in masking fermentation derived off-flavors. Hot alcohols, fusels, diacetyl, or solvent-like flavors have no place in well-brewed Tripels.Highly carbonated, Tripels are dangerously drinkable and refreshing despite their elevated alcohol content. A light and very smooth body carries notes of fresh bread and sweet malts. Spice from specially selected yeast blends delicately with pleasant European hoppiness.

First brewed in 1934, the Tripel van Westmalle is sometimes referred to as the “mother of all tripels” and was followed by many other breweries as a style. The Westmalle Tripel was created as a result of the opening of the new brewing hall in the abbey. In 1956 the recipe underwent an adjustment, but it has remained unchanged since then, for more than 60 years. Avec Les Bon Voeux – French for “with good wishes” – is a beer designed to share on a special occasion. Age a bottle and savor the elegant and intricate yeast expression on a holiday or an anniversary. On the other hand, it makes an ideal pairing for even a casual weeknight dinner. Chimay White, Abbaye de Scourmont – Chimay You might know it as Cinq Cents, or simple Chimay White – either way, this Trappist Tripel is doughy and complex, yet refreshing and balanced. It’s got a reddish-golden hue with a dense, bright white head contrasting the highly carbonated body. Sweet malts dominate, but spicy phenolic yeasts cut through, blending with a touch of herbal hoppiness. Many Belgian strains will work to produce the desired fruity esters and light clove phenolics. The key is to keep the fermentation temperature under control during the first few days. Then, slowly ramp up the temperature to ensure full attenuation. This limits hot fusel alcohols while producing a dry finish.The ‘superbier’ that was brewed in the 1930s would go on to become the classic ‘Golden Tripel’. The recipe was modified in 1954 and the beer renamed ‘Westmalle Tripel’. Westmalle maintain that the recipe remains the same today as it did in 1954. The brewery produces three beers. Westmalle Dubbel is a 7% abv Dubbel. Westmalle Tripel is a 9.5% abv tripel, 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. Westmalle Extra is a 5% abv beer with limited availability, i.e. a patersbier. It is the beer drunk by the monks during the working-day. [4] [5] It has been speculated that Westmalle's choice of three types of beers was based on the Holy Trinity. [6] The verdict: Now we come to a couple of big surprises. Or maybe not so surprising after all—it turns out that this beer from Iron Hill has won no fewer than three medals at the Great American Beer Festival over the years, so we’re not the only ones to identify it as one of the best American tripels out there. Fairly light of body despite the 9.5% ABV, Bedotter features a crisp, grainy malt profile that is layered with yeast-derived notes of bubblegum and banana. It drinks almost like an inflated saison, with a bit of peppery/coriander spice and booze that is impressively well hidden. 10% ABV seems to be the magic number, as far as tripel goes—none of the beers in the top 15 surpassed that number. This one showcases nearly everything that we like in the best American versions of the style, which are almost all dangerously drinkable.

Tripels are an interesting beer style, and one that I can’t help but feel was more influential when I first started getting into craft beer almost 10 years ago than they are now. That’s almost certainly a function of the “extreme beer” era of the early to mid-2000s—despite being a beer style with at least 85 years of measurable history, it was a high-gravity style that fit in well to the second great craft beer boom, when drinkers were experimenting with much more intense, heady flavors. I have many memories from this time period of craft beer neophytes falling head over heels for tripels such as La Fin Du Monde or Victory’s Golden Monkey. The verdict: Chalk it up, that’s two from Huntsville, a city I’ve previously written an in-depth beer guide for, if you ever happen to be visiting. Oddly enough, every taster present on this day of tasting gave this beer the exact same score, although they all enjoyed slightly different aspects of it. Miracle Worker has an excellent malt profile with great complexity; funny, considering that the description makes it sound like solely pilsner malt. One would think there was at least a decent amount of wheat in there, as the beer conveys some pleasantly grainy, bready characteristics before segueing into subtle spice and floral/herbal hops. Regardless, it was enough for one taster to consider it “ON POINT.” It could be considered a good example of an “Americanized” Belgian tripel, considering that it still uses a Belgian yeast strain, but produces a much cleaner, brighter beer than the Belgian-made tripels tend to be, with an emphasis on drinkability rather than richness.In the mighty world of beer there are a few styles that are considered true classics: the Tripel is undoubtedly one of them.That being said, there is no definitive story about where the name “Tripel” originated from, although it is accepted that this term was first used by Westmalle in the 1950s. One theory is that in the Middle Ages, commoners and monks drank a light alcoholic beer with their meals, and for special occasions they'd choose a heavier beer. Most people at that time could not read, so the brewer would use a cross on the barrels in chalk to denote the strength. On a barrel of heavy beer, there’d be two crosses, XX, (Dubbel) and on the barrel of the heaviest beer, there’d be three crosses, XXX, (Tripel, of course). What is a Tripel?