A strong, dry and spicy trappist ale. The product of a secondary fermentation lasting 5 weeks. This is a complex ale with a fruity aroma and a nice nuanced hop scent. It is soft and creamy in the mouth, with a bitter touch carried by the fruity aroma. An exceptional ale, with a great deal of finesse and elegance, and with a splendid long after taste.
“Its deep golden body is offset by a snowy white head, fed by a cascade of bubbles that flash and dance to the surface. Notably, it has hops in the nose—they’re lightly herbal—along with honey and esters of pear and banana. Hop oils collect on the bubbles in the foam, and they arrive first in the mouth. This is unusual; most Belgian beers have little or no evident hopping, but Westmalle Tripel is stiffened with a fairly stout dose. “The bitterness is very important, which is around 38 to 40 [international bittering units],” says Adriaensens. He prefers to think of the beer as “hoppy” rather than bitter, and he uses a blend of six varieties of hops.” (https://www.beervanablog.com/beervana/2020/6/22/westmalle-tripel-a-story-of-evolution)