The mother of all Tripels is the one produced at the Westmalle abbey. First marketed in 1934, it remains an icon in the beer world, both Trappist and beyond, as it has inspired and continues to inspire hundreds of brewers worldwide. 9.5 degrees of elegance, from appearance to aftertaste. Famous for its dryness and light body, which have deceived drinkers for generations. An eclectic beer also at the table, thanks to the variety of flavors and its skill in cleansing the palate, even after a bite of the richest foods.
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The mother of all Tripels is the one produced at the Westmalle abbey. First marketed in 1934, it remains an icon in the beer world, both Trappist and beyond, as it has inspired and continues to inspire hundreds of brewers worldwide. 9.5 degrees of elegance, from appearance to aftertaste. Famous for its dryness and light body, which have deceived drinkers for generations. An eclectic beer also at the table, thanks to the variety of flavors and its skill in cleansing the palate, even after a bite of the richest foods.
