What is a Abbey Tripel?
Tripel is a term coined in Belgium in order to describe a strong pale ale inspired in the Tripel from Westmalle—who used the word tripel in 1956 to rename their strongest beer. It is a spicy, dry and strong Trappist ale with a rounded malt flavour. Aromas are complex with spiciness and fruity notes. Flavour tend to be spicy and fruity too, with malt sweetness in the background and sometimes a honey touch. Tripel use to be high in alcohol, but they don't strongly taste as alcohol which is usually well hidden. Tripels can be compared with a slightly strong version of a Belgian Golden Strong Ale.
What does Trappist beer mean?
To be considered Trappist beer, their ellaboration must follow the principles of the International Trappist Association – The brew must be made inside monastery walls, and carried out or supervised by the monks. – The brewery is secondary to their monastic style of life. – The brewery is non-profit, and the income is just used for covering their living expenses and the monastery manteinance. Just 12 monasteries in the world are allowed to sell beer with the Trappist name and seal, including Rochefort, Orval, Westmalle, Westvleteren, Chimay, Sint-Benedictusabdij de Achelse Kluis, de Koningshoeven (La Trappe), Stift Engelszell, St. Joseph's Abbey, Brouwerij Abdij Maria Toevlucht, Tre Fontane Abbey and Mount St. Bernard Abbey.