Belgian Tripel

About Belgian Tripel

Belgian Tripel demonstrates that non-alcoholic beer can achieve remarkable complexity. Using authentic Belgian yeast and traditional techniques, we’ve created a beer with the signature spicy, fruity character of the great Trappist ales.

Tasting Notes

• Aroma: Banana, clove, white pepper, pear, with subtle honey notes
• Taste: Complex interplay of fruit esters (banana, apple, pear) and spicy phenols (clove, pepper, subtle coriander)
• Finish: Remarkably dry and crisp, encouraging another sip

Belgian Yeast Magic

The character of a tripel comes almost entirely from the yeast. We use an authentic Belgian abbey strain that produces:

• Fruity Esters - Banana, pear, apple from high-temperature fermentation
• Spicy Phenols - Clove, pepper, vanilla from specialized yeast enzymes

We ferment warm (72-78°F) to encourage ester production, then crash cool to preserve these delicate aromatics before dealcoholization.

Simple Grain, Complex Beer

Traditional tripels use very simple grain bills - the complexity comes from fermentation:

• Belgian Pilsner Malt - Light, bready, clean
• Light Candi Sugar - Ferments completely dry, adds subtle honey notes

Perfect Pairings

Belgian beers are remarkably food-friendly:

• Mussels in white wine sauce
• Roast chicken with herbs
• Creamy cheeses like Brie or Camembert
• Light fruit desserts
• Thai cuisine (the spice complements spicy food)

Available in 4-packs and on tap at select taprooms.