Westmalle Triple (Belgium)

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Westmalle Triple (Belgium)

Product Story

Of the hundreds of Trappist Monasteries in the world only 14 (six in Belgium) currently brew beer commercially. Brouwerij der Trappisten van Westmalle was opened in 1836 in the Westmalle Abbey in Belgium. Westmalle crafts three beers — the Triple that we feature here, as well as a Double and a beer called Extra. Westmalle’s iconic Triple was first brewed in 1934 with it’s final adjustment that we see and taste today formulated in 1956. The moniker triple refers to the fact that the quantity of ingredients used are larger than usual and three-times that of the original brew. The result is a golden, rich ale that has earned admirers around the globe.

Brand Story

On 22 April, 1836 the monastery was elevated to the official status of Trappist abbey. At the same time a number of monastic rules, that had been followed since the 17th century at the first Trappist Abbey of La Trappe, were re-introduced. One of these rules allowed the monks to drink one measure of cider or table beer each day. Westmalle opted for beer, the more popular drink in their own region. For many years the abbey only brewed beer for its own use. From 1856 the monks occasionally sold beer at the gate. This met with a great deal of success: within a short time, demand rose to such an extent that the brewery had to expand in both 1865 and 1897. In 1921 the monks decided to sell their beer through beer traders. Sales increased even further. The early 1930s saw the opening of a new brewhall, a yeast chamber and a workshop and several other brewery buildings date back to this period.

Tasting Note

Brilliant, deep amber color with a thick, creamy head. The aromatics are intense and decadent offering scents of caramel, malt, dark, dried fruits that marry and linger. The palate echoes the nose delivering a malt and fruit-driven core with waves of brown baking spices, pralines, and dense tropical fruits. Full-bodied with a perfect balance of malt and fruit with subtle hops notes, and bright acidity.