About This Beer
Westmalle Tripel 33cl 9.5% is one of Belgium's most influential Trappist beers and a defining example of the Belgian Tripel style. Brewed at the Abbey of Our Lady of the Sacred Heart in Westmalle, near Antwerp, this strong golden ale combines fruity fermentation aromas, elegant hop bitterness and a remarkably long, dry finish.
First brewed in 1934, Westmalle Tripel is often referred to as the mother of all Tripels. Its introduction helped establish the characteristics that would become associated with the modern Belgian Tripel: a golden appearance, substantial alcoholic strength, expressive yeast character and a balance between fruitiness and bitterness.
The beer was originally developed to mark the opening of a new brewing hall at Westmalle Abbey. The monks created a stronger golden beer that offered something different from the darker ales traditionally associated with their brewery.
Today, Westmalle Tripel remains a benchmark for the style and an essential reference point for customers exploring authentic Belgian beer.
At 9.5% ABV, this is a substantial beer, but its strength is balanced by a carefully developed combination of malt, hops and fermentation character.
Westmalle Tripel pours a clear golden-yellow colour, with the brewery recording approximately 11 EBC. A generous white head develops in the glass, creating an attractive contrast with the bright golden beer beneath.
The aroma is particularly distinctive.
Ripe banana provides a recognisable fruity character, complemented by a nuanced hop aroma. These characteristics combine to create an expressive but balanced introduction to the beer.
The flavour is surprisingly soft and creamy for a beer of this strength.
Fruity notes provide a rounded foundation, while a pronounced but elegant bitterness develops across the palate.
The finish is long and dry, preventing the beer from becoming excessively sweet or heavy.
This balance is one of the defining qualities of Westmalle Tripel.
The brewery uses six European whole-flower hop varieties, contributing complexity to both the aroma and bitterness.
With a measured bitterness of 38 EBU, Westmalle Tripel has enough hop character to provide structure without overwhelming the fruity fermentation profile.
Its production involves top fermentation followed by secondary fermentation in the bottle.
This traditional bottle-conditioning process contributes to the beer's carbonation and developing character.
Westmalle Tripel is also unpasteurised, preserving its identity as a traditionally produced Trappist beer.
The 33cl bottle is an excellent format for appreciating this complex Belgian ale.
It is particularly suitable for customers who want to understand the characteristics of a traditional Tripel before exploring other interpretations of the style.
For enthusiasts already familiar with Belgian strong golden ales, Westmalle Tripel provides an important comparison because of its historical influence and distinctive balance.
Its flavour also makes it a versatile food beer, particularly alongside roasted meats, mature cheeses and dishes with rich sauces.
Explore more traditional Belgian beers in our Belgian & Trappist Beer collection.
Tasting Notes
Appearance: Clear golden-yellow, approximately 11 EBC, with lively carbonation and a generous white head.
Aroma: Expressive ripe banana and fruity fermentation notes, accompanied by a delicate, nuanced aroma from European hops.
Taste: Soft and creamy, with rounded fruit character, elegant bitterness and a remarkably long, dry finish.
Mouthfeel: Full and smooth with lively carbonation, a creamy texture and a dry finish that balances the beer's substantial strength.
About the Brewery
Westmalle Brewery is located within the Abbey of Our Lady of the Sacred Heart in Westmalle, near Antwerp in Belgium.
The abbey is home to a community of Trappist monks whose brewing traditions date back to 1836.
Beer production originally served the needs of the monastic community, reflecting the Trappist commitment to prayer, work and self-sufficiency.
As the brewery developed, beer became an important means of supporting the abbey and its activities.
Westmalle began occasionally selling beer at the abbey gate in 1856, and commercial distribution gradually expanded.
In 1921, the monks began selling their beer through beer merchants, helping establish a wider market for Westmalle Trappist ales.
The brewery's history is closely connected with the development of two important Belgian beer styles.
Westmalle Dubbel emerged in its modern form in 1926, when the monks modified their original dark beer recipe to create a stronger expression.
In 1934, the brewery introduced Westmalle Tripel to celebrate the inauguration of a new brewing hall.
This golden beer became particularly influential because it helped define what drinkers now recognise as the Belgian Tripel style.
The name Tripel refers historically to the development of a stronger beer through an increased quantity of brewing ingredients.
Over time, the term became associated with strong golden Belgian ales characterised by expressive fermentation, substantial strength and a relatively dry finish.
Westmalle Tripel's reputation grew beyond Belgium, influencing brewers who subsequently developed their own interpretations of the style.
The beer's modern recipe dates from a refinement in 1956.
Its enduring reputation reflects the brewery's commitment to preserving the character of its established beers.
Westmalle continues to produce its Trappist beers within the abbey grounds.
The brewery operates under the principles associated with the Authentic Trappist Product designation.
This means production takes place within a Trappist abbey environment, under the supervision of the monastic community, with revenue directed towards the monastery's needs, associated activities and charitable purposes.
The designation distinguishes authentic Trappist products from beers that simply use monastic imagery or abbey-inspired branding.
Westmalle's brewing approach combines established techniques with carefully controlled production.
For Westmalle Tripel, six European whole-flower hop varieties contribute to the beer's distinctive aromatic and bitter character.
Top fermentation and secondary fermentation in the bottle are central to the finished beer's complexity.
The brewery also produces Westmalle Dubbel and Westmalle Extra, offering contrasting interpretations of Trappist brewing.
Together, these beers demonstrate the range of flavours that can emerge from different combinations of malt, hops and fermentation.
For customers interested in Belgian brewing history, Westmalle Tripel is particularly important because of its direct connection to the development of the modern Tripel style.
It is not simply a strong Belgian beer. It is one of the historical reference points against which other Tripels are often compared.
Food Pairings
Westmalle Tripel is an excellent beer for food pairing because of its combination of fruity aromas, substantial body, lively carbonation and dry bitterness.
Its strength allows it to accompany richly flavoured dishes, while its dry finish helps refresh the palate.
Roast chicken is one of the most appealing pairings.
The beer's fruity character complements the natural sweetness of roasted chicken, while its hop bitterness provides contrast to the richness of the skin.
Try it with thyme, rosemary, garlic and roast potatoes for a meal that complements the beer without overwhelming its delicate aromas.
Chicken cooked in a creamy mushroom sauce is another excellent option.
The beer's carbonation helps balance the richness of the sauce, while its fruity and slightly bitter character complements the savoury mushrooms.
Pork is another particularly suitable choice.
Roast pork shoulder, grilled pork chops or pork tenderloin served with mustard can work well with Westmalle Tripel.
The savoury meat provides contrast to the beer's fruitiness, while its dry finish helps balance richer sauces.
For seafood, consider Belgian-style mussels.
Mussels cooked with white wine, garlic, shallots and parsley make an appealing pairing with the beer's golden colour and aromatic character.
Its carbonation and bitterness can also complement the richness of a cream-based mussel sauce.
Westmalle Tripel is particularly interesting alongside cheese.
Mature Gouda, Comté and Gruyère offer nutty and savoury flavours that complement its rounded fruit character.
Brie and Camembert provide a softer contrast, with their creamy textures balanced by the beer's lively carbonation.
The Westmalle abbey also has its own cheesemaking tradition, making Trappist cheese a particularly fitting accompaniment.
For vegetarian dishes, consider mushroom risotto, roasted cauliflower or a vegetable tart with mature cheese.
The beer's substantial strength allows it to stand alongside savoury, full-flavoured ingredients.
A mushroom and Gruyère tart is particularly appealing, combining earthy and nutty flavours with a creamy texture.
Westmalle Tripel can also complement moderately spiced dishes.
Its fruity fermentation character works well with aromatic herbs and spices, although extremely hot chilli may emphasise the beer's alcoholic warmth.
For a simple tasting platter, serve Westmalle Tripel with mature cheese, savoury crackers, roasted nuts and crusty bread.
This allows its fruity, creamy and bitter characteristics to be appreciated alongside contrasting textures.
Serve in a clean Belgian chalice or suitable stemmed beer glass, allowing room for the generous white head.
A moderately chilled serving temperature will help retain its refreshing character while allowing the banana and hop aromas to develop.
Try More Like This
If you enjoy Westmalle Tripel 33cl, Westmalle Dubbel is the natural next beer to explore.
Both are authentic Trappist ales from the same abbey, but they offer very different flavour profiles.
Westmalle Tripel is golden, fruity and dry, while Westmalle Dubbel focuses on darker malt flavours and a richer, more caramel-led character.
For another Belgian strong golden ale, try Delirium Tremens 33cl.
Delirium Tremens offers a contrasting combination of fruity fermentation, spice and warming strength, making it an interesting comparison with Westmalle Tripel's more pronounced hop bitterness.
Orval is another excellent choice for customers who appreciate traditional Trappist brewing.
Its dry-hopped character, Brettanomyces fermentation and evolving bottle-conditioned flavour provide a very different experience from Westmalle Tripel.
Chimay White, also known as Chimay Tripel, is another beer worth exploring for customers interested in comparing different interpretations of the Belgian Tripel style.
For a darker, stronger Trappist beer, consider Rochefort 8 or Rochefort 10, which offer richer malt profiles and more pronounced dark fruit characteristics.
Browse our Belgian & Trappist Beer collection to discover more traditional Belgian ales, Trappist beers and speciality releases.
Whether you're exploring Belgian Tripels for the first time or returning to one of the style's most influential examples, Westmalle Tripel 33cl offers a distinctive combination of brewing heritage, fruity complexity, elegant bitterness and a long, dry finish.
Shop the best of craft beer Ireland and from around the world online with TheCru.ie or in our Dublin craft beer store, Carry Out Tyrrelstown in Dublin 15