Duvel Tripel Hop Citra
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Tasting Notes
The nose opens with a bright burst of Citra hop character — tropical fruit, passion fruit, and a hint of grapefruit zest layered over the classic Duvel yeast profile of pear and light spice. On the palate, the bitterness is assertive but not harsh, with citrus and stone fruit flavors weaving through a dry, moderately full body. The Belgian yeast keeps things lively, adding a subtle phenolic warmth that reminds you this is no standard IPA. The finish is long, dry, and bitter, with the 9.5% ABV making itself known as a gentle but genuine heat.
About the Brewery
Duvel Moortgat is a Belgian brewing family based in Puurs-Sint-Amands, founded in the late 19th century and best known for producing Duvel, one of the most recognized golden strong ales in the world. The brewery has grown significantly through acquisition, bringing Firestone Walker, Boulevard, and several other craft operations under its umbrella while keeping its Belgian flagship lines intact. The Tripel Hop series represents an ongoing experiment in dry-hopping their golden strong ale base with a rotating single hop variety each year, with Citra becoming a fan favorite that has seen repeated returns.
Food Pairings
Spicy Thai dishes work well here because the beer's tropical fruit notes mirror the aromatics in lemongrass and Thai basil while the bitterness cuts through chili heat. A rich, funky washed-rind cheese like Taleggio finds balance against the beer's carbonation and dry finish. Roast chicken with herbs lets the yeast-driven fruit character in the beer complement the savory, slightly caramelized skin. Mussels in a white wine and garlic broth is a classic Belgian pairing that holds up well given the beer's effervescence and citrus backbone, cutting through the brininess without overwhelming it.
Style Guide
Belgian IPA is a hybrid style that grafts American or international hop character onto a Belgian ale yeast foundation, producing something distinct from both an American IPA and a traditional Belgian golden strong. The yeast drives fruity esters and mild spice while the hops add bitterness and aroma typically associated with New World varieties, creating a tension between the two that defines the style. ABVs tend to run higher than American IPAs — often 7% to 10% — and the body stays relatively dry to let both the hops and yeast express themselves. It sits apart from a Belgian tripel by leaning on hop bitterness rather than malt sweetness, and apart from an American IPA by virtue of the yeast complexity underneath.