The recipes have remained virtually unchanged since then. Ale. Pairing; Culture. These suggestions only scratch the surface of the pairing potential of Belgian tripel. For dessert, try pairing a tripel with fruity desserts like fresh raspberry pie. Tripel Region Colorado, United States Type Craft ABV 8.5 %IBU 43 Calories per Serving (12 oz) 240 Carbs per Serving (12 oz) 8 Tasting Notes Honey, Pear, Stone Fruit, Strong Food Pairing Cheese - Fresh & Soft, Cured Meats, Mushrooms, Salads & Greens Features Kosher Suggested Glassware Snifter/Goblet/Chalice Suggested Serving Temperature 50-55° F Glassware. Brussel sprouts are a natural with the sweet side of Weyerbacher Merry Monks Tripel. Belgian and Abbey Ale yeasts generally produce pronounced fruity ester and spice characteristics, including notes of banana and clove. Trappist Ales are brewed by Trappist monks in Monasteries or Abbeys. But as with all things in Belgian brewing, there is some overlap between the styles. It was invented by the monks at Westmalle in the 1930s. They are surprisingly easy to drink yet push 9.5% ABV; a dangerous combination, indeed. The IPA counterbalances the salty, fried taste. When it comes to food pairings, Belgian saisons (also known as farmhouse beers) are almost always safe choices. Belgian tripel, that's what. Light cheeses complement light flavors. Of all the Belgian beer styles, tripel is perhaps my favorite. Pairing wine and food together has been popular for years, However, did you know you can also pair beer and food? Add the 1 tbsp of honey and the cooled off Belgian tripel butter. Discover our combinations of Belgian beers and food. Tripels are often on the higher end of the ABV spectrum, yet are approachable to many different palates. IBUs* range from 20-40. Sweeter versions of the style often have flavors reminiscent of the syrup that comes with canned peaches. What can be said is that beers called tripel are golden in color and highly carbonated. It’s one of the most balanced beers you’ll ever drink. Best food pairing for an Abbey Tripel? Serious Eats' Halal Cart-Style Chicken and Rice With White SauceÂ. It’s less spicy and you’ll notice coriander and floral hop aromas and flavors. The booze and bubbles will tackle the cheese, but the light body and light flavors won't overwhelm the pie. Never serve one fresh out of the fridge. Thirsty? They are very complex and serving them cold dulls your ability to taste all the goodness. You're good to go with anything pesto. Savor notes of orange and spice followed by a dry finish. Complements roastiness (Maillard reaction) while fat coats to neutralize hop bitterness. The secret is sugar. These beers boast bodacious amounts of booze—up to around 10%—and yet they are so darn drinkable. The beer and food pairing we suggest is a belgian Tripel with hints of citrus and banana. Belgian tripels are bottle-conditioned beers, which means they contain yeast sediment. Their mildly tart, gently spiced flavors complement a wide range of foods. The Westmalle Trapist beers are brewed in the Trappist abbey of Westmalle since 1836. These veggies make wine people wince. Most Belgian breweries have their own custom glassware. It’s sweet, dry, spicy, fruity, bitter and floral. You don’t want the craft beer to outweigh the food and vice versa. Certain Belgians are malt-balanced on thes weet side, while others remain malt- balanced but lack sweetness. For a truly OMG pairing after dinner, try caramelized orange cheesecake with Tripel Karmeliet. Alcohol can sometimes become hot in the presence of spice, so Chimay Cinq Cents at 8% is a good choice with this zippy dish. The secret is sugar. Chocolate with Trappist Beer Trappist beer is the perfect pairing for chocolate because they both come in … Tripels love basil. Victory Golden Monkey is particularly heavy in those peachy flavors. I had a Belgian tripel the other night paired with a … Tripels are also good with cured hams like prosciutto. The Belgian-style dubbel ranges from brown to very dark in color. It's the original and still the best. Of all the Belgian beer styles, tripel is perhaps my favorite. These beers are commonly bottle-conditioned and finish dry. We may earn a commission on purchases, as described in our affiliate policy. Tripel is a great beer for cheese pairing, try Bleu, Gorgonzola, or a more adventurous washed-rind cheese. Tripels (one of the most famous of which is the world-renowned, high-alcohol Westmalle Tripel) traditionally contain three times the malt and three times the alcohol of a regular Belgian blonde, the typical low-malt light ale of Belgium. A tonkotsu just like the one at your favorite ramen shop. Beer & Food Pairing is the art of combining flavours in a delicious marriage of taste. There are a number of explanations for why it's called "tripel." Belgian tripel, that's what. There are two main styles - the cloudy, citrussy, aromatic Belgian-style witbier (aka bière blanche) and the richer banana-and-clove flavours of German hefeweizen which you can read about here.. But Belgian tripels have enough sweetness to balance a bitter sprout. Cheers! Craft beer and food pairings are most successful when the intensity of the beer matches that of the dish. Tripels are big and complex which provide a variety of choices to match intensity with bold foods. There is spicy hops, herbal notes, sweet malt flavours, honey and caramel tones, and citric notes that can all play a part when pairing with the perfect dish. But that makes these beers a little sneaky.