Belgian Pale Strong Ale & Tripels

Belgian strong pale ales have strong carbonation, a very dry finish, and powerful yeast aromas.

Taste, Production & History

Yeast gives these beers their personality; their esters and phenols make them unique. The prominent yeast aromas can be fruity, spicy/phenolic, or both. The use of sugar creates a very dry and drinkable beer, often with medium bitterness and fruity, spicy hop aromas. Carbonation is strong. Sweetness ranges from low to medium, and alcohol is usually noticeable. Their finish is among the particularly dry ones. Strong blondes/goldens are usually drier, while Tripels are generally sweeter and richer overall, with a stronger phenolic yeast character. Classic recipes use Pilsner malt, candi sugar, and Belgian, German, or English hops, as well as characterful yeasts, and sometimes spices like coriander. Sugar increases alcohol while keeping the body light and maintaining dryness. Many experts try to differentiate between strong blondes, strong goldens, and Tripels, but the boundaries are fluid. Tripels emerged in the 1930s (Westmalle Tripel) as strong pale beers that combined the dark beer tradition with the growing demand for lighter-looking beers. Most strong blondes and golden ales developed in the 1970s and are among Belgium's most popular beers.

Tripel Karmeliet Non-alcoholic

With barley, oats, and wheat, as well as > secret < spices, this floral, fruity, phenotically-driven beer evokes dried lemon and clove. Alongside these are floral banana esters with a hint of sweetness. The carbonation is champagne-like, providing lightness above the rich depth. However, the clove notes are too intense for some.