La Trappe Tripel
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Tasting Notes
The aroma opens with ripe banana, clove, and a faint orange peel note typical of Belgian yeast working at its best, underpinned by a gentle honey sweetness from pale malt. On the palate, it's full-bodied but not heavy, with a lightly spiced warmth and flavors of white grape, toasted bread, and mild pepper. The alcohol integrates well for the strength, avoiding the hot edges that lesser examples show. The finish is moderately dry with a clean bitterness that keeps the sweetness honest and encourages the next sip.
About the Brewery
La Trappe is produced at the Koningshoeven Abbey in Tilburg, the Netherlands, and holds the distinction of being the only Trappist brewery in the Netherlands and one of eleven certified Trappist producers worldwide. The brewery has operated since 1884, with monks involved in oversight of production, as required by Trappist designation. Their lineup spans the classic Trappist range — Dubbel, Tripel, Quadrupel, and a Witte — and they have also experimented with oak-aged variants, which generated some debate about tradition within Trappist circles.
Food Pairings
Roast chicken works well here because the beer's malt sweetness and spice complement the savory, slightly fatty skin without overwhelming the meat. Aged Gouda is a natural match, its caramel and crystalline sharpness echoing the beer's honey and pepper notes. Mussels steamed in white wine and herbs find a good partner in the Tripel's carbonation and yeast-derived fruit, cutting through the brine cleanly. A simple tarte tatin or apple pastry can also hold its own against the beer's body, the fruit in both pulling in the same direction without clashing.
Style Guide
The Belgian Tripel is a strong pale ale originating in Trappist brewing tradition, most famously codified by Westmalle in the 1930s, though the style name itself came later. It typically runs between 7.5% and 9.5% ABV, built on pale pilsner malt with Belgian candy sugar added to boost strength while keeping the body from going syrupy. The defining character comes from Belgian abbey yeast, which throws banana, clove, pear, and pepper esters and phenols during fermentation. Compared to a Dubbel, a Tripel is paler and drier; compared to a Belgian Golden Strong Ale, it tends to be slightly fuller and more yeast-forward rather than lean and effervescent.