Was first brewed in 1934 and the recipe has not changed since 1956. It is made with pale candy sugar and has a very pale color produced from a mash of light pilsener malts. Styrian Goldings hops are used along with some German varieties and the classic Saaz pilsener hop. After a long secondary fermentation, the Tripel Westmalle is bottled with a dose of sugar and yeast. This beer holds up well in the bottle over time and seems to soften with age.
IBU: 40
Reviews
P-h L
7 days ago
5.0
Guillaume D
7 days ago
3.1
noa_lchtr
8 days ago
3.9
Gorostiza
8 days ago
4.0
Julien
8 days ago
4.0
Jerome B
8 days ago
3.3
Samirami
9 days ago
4.6
ASOS
9 days ago
2.3
Hedelmäinen tuoksu. Maku hiivainen ja happoinen, kuten trappist oluissa. Alkoholi ehkä hivenen puskee läpi.
Yo56
10 days ago
3.0
Dim F
11 days ago
3.7