Westmalle Tripel is a complex and satisfying Trappist beer, known since its inception in 1934 as the "mother of all Tripels." Brewed with an unchanged yeast strain since 1956, this beer offers a wealth of fruity aromas and a high alcohol content. The use of whole cone hops from the noble hop varieties Saaz and Styrian Goldings gives it its characteristic taste. In the region around Westmalle, the Tripel, which is bottled unfiltered, unpasteurized, and centrifuged and undergoes a second fermentation in the bottle, is also known as "Kempish sparkling wine," underscoring its worldwide reputation as a unique Belgian beer specialty.
