Westmalle TripelPosted 22nd May 12 at 11:49 am by Amin Khairuddin
Alcohol Content: 9.5%
Often called the ‘mother of all tripels’, it was first brewed in Westmalle Abbbey back in 1934. Once poured out of the bottle you’ll notice that it produces a white foamy head that dissolves into a nice layer of thin foam. A pale gold body with medium carbonation that has a clear aroma of raisins, grains that somehow resembles the smell of bread. You can also smell clear notes of caramel that gives it a very nice mouthful. The spicy bread taste combined with the sweetness of the beer gives it a dry herbal finish.