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.
Aroma: Fokusert aroma preget av lyst malt, krydder, honning, litt blomst, eple og pære.
Smak: Fruktig, fersk og kremet, preg av lyst malt, blomst og eple, lang ettersmak.
Brouwerij der Trappisten van Westmalle