Westmalle 50s/60s Tripel - 33 CL

First brewed in 1934, the recipe has not changed since 1956. It is made with pale candi sugar and has a very pale color, produced by a mash of light pilsner malts. Styrian Goldings hops are used, along with some German varieties and the classic Saaz pilsner hops. After a long secondary fermentation, Tripel Westmalle is bottled with a dose of sugar and yeast. This beer keeps well in the bottle over time and seems to mellow with age.

Product details:

• Alcohol percentage: 9%
• Volume: 33 CL
• Untappd Score: 3.80