Westmalle Tripel was first brewed in 1934 and the recipe has not changed since 1956. It is made with pale candy sugar and has a very pale color produced from a mash of light pilsener malts. Styrian Goldings hops are used along with some German varieties and the classic Saaz pilsener hop. After a long secondary fermentation, the Tripel Westmalle is bottled with a dose of sugar and yeast. This beer holds up well in the bottle over time and seems to soften with age.
Notice - these bottles are returnable, if you give them a rinse and hang on to them, we can collect them next time we deliver to you, or you can drop them off at The Bull & Finch during opening hours. Thanks.