Westmalle Tripel Trappist Beer 4Pc Bundle

Forceful but Elegantly Creamy

Made by monks in the famed Westmalle Trappist abbey, this is one of three beers that has been made in the brewery on the abbey premises since 1934. It is widely acknowledged as the first Tripel beer in the world.

What to know
Storage Instructions


Like all Tripels, the Westmalle beer uses thrice the amount of ingredients as regular Belgian beer, giving it both its strong flavor and high alcohol content. It has 9.5 percent ABV and is golden-yellow in color with amazingly fruity aromas of ripe banana and a subtle hoppiness on the nose. It is a full-mouthed beer with finesse and elegance, a creamy mouthfeel, and a fruity aroma. It has a dry, lingering finish. The beer is slow-brewed and refermented in the bottle, creating its complex flavors.


Wine drinkers who aren’t normally beer-drinkers will appreciate the complexity of Belgian beers. Tripels are good matches for salty nuts like Finca La Rosala Truffle Marcona Almonds and pungent cheeses like gouda. Trappist beers like this one pair well with chocolate because the combined mild fruit and spice flavors of the beer match up with dark chocolate with high cacao content. The citric notes make it a viable partner for shellfish and the herby qualities match it well with basil-centric, pesto-laden dishes. It works well with fruity desserts like raspberry pie, too.


First brewed in 1934, this beer is considered the mother of all Tripels because it inspired several other breweries in the region. It was introduced at the very opening of the brewery in the monastery and the recipe has only been adjusted once, in 1956. The brewery funds the abbey, though modern-day monks only function as overseers and are no longer involved in the actual brewing process. All extra funds go to charities and social projects for the betterment of the immediate community.

Store beer bottles upright to prevent yeast rings from appearing. They must be kept in a cool, dark place at approximately 13°C. Don’t allow beer to be caught in bright light for long periods of time to prevent it from attaining a “skunky” taste.

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