Tripel Karmeliet is still brewed to an authentic beer recipe from 1679 originating in the former Carmelite monastery in Dendermonde. Written over 300 years ago, this recipe describes the use of three kinds of grain: wheat, oats and barley. Tripel Karmeliet is a very refined and complex golden-to-bronze brew with a fantastic creamy head. These characteristics derive not only from the grains used but also from restrained hopping with Styrians and the fruity nature of the house yeast ( banana and vanilla). Aroma has hints of vanilla mixed with citrus aromas. Tripel Karmeliet has not only the lightness and freshness of wheat, but also the creaminess of oats together with a spicy lemon, almost quinine dryness.