Second oldest trappist beer in the world
The Tripel and Dubbel of Westmalle, since 1836, are quality beers whose flavours develop over time. The flavour mainly depends on the age, the storage method, the serving method and the serving temperature.
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Westmalle Tripel is a clear, golden yellow Trappist beer that undergoes a secondary fermentation in the bottle (9,5% alcohol). It is a complex beer with a fruity aroma and a nice nuanced hop scent. It is soft and creamy in the mouth, with a bitter touch carried by the fruity aroma. An exceptional beer, with a great deal of finesse and elegance. And with a splendid long aftertaste.
The Westmalle Tripel is indeed called the “mother of all tripels”. This type of beer was first brewed in Westmalle abbey in 1934 when the new brewing hall came into use. The current formula has stayed practically unchanged since 1956, thus more than 50 years.
This beer is generally served in 33 cl bottles, precisely the volume of the accompanying glass goblet.
Tripel is also available in 75 cl bottles. It is remarkable that the beer matures differently in these larger bottles. The fruity aroma is somewhat softer and riper, and the beer gets a light touch of vanilla.
Westmalle Dubbel is a dark, reddish-brown Trappist beer with a secondary fermentation in the bottle. The creamy head has the fragrance of special malt and leaves an attractive lace pattern in the glass. The flavour is rich and complex, herby and fruity with a fresh-bitter finish. It is a balanced quality beer with a soft feel in the mouth and a long, dry aftertaste. The Dubbel contains 7% alcohol.
Since 1856 the monks have also been brewing a dark Trappist beer along with their table beer. Since the recipe was modified in 1926, they have been brewing slightly heavier beer. This is the foundation of today’s Dubbel.
Dubbel Trappist is also available in 75 cl bottles, in which the beer matures differently than the smaller bottles. You will particularly notice a more subtle aftertaste.
How to serve?
Westmalle Trappist beers are complex beers that undergo a second fermentation in the bottle. In order to be able to taste the rich aroma we advise you to serve the Dubbel and Tripel according to the rules of the art. A few tips follow here:
- It is best to keep the beer in a dark place at a constant temperature from 8° to 14° Celsius. Leave the bottle to rest for at least a week before serving. The yeast will then sink to the bottom and you will get a nice clear beer in your glass.
- Serve the Trappist beer in a Westmalle goblet. This does full justice to the complex character of the beer and you can fully enjoy the rich head. Ensure that the glass is free of grease, so that the foam does not immediately disappear.
- Hold the glass at an angle in the glass and begin pouring slowly along the side. Continue pouring in one movement and hold the glass vertically at the end in order to end in the middle. You thus get a perfect head. Leave around one centimetre of beer in the bottle. That is the yeast base. It is rich in vitamin B and has a blood cleansing effect. It is best to drink this remaining part separately.
To your health!