Westmalle Trappist Tripel 2006 - 33 CL

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 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, 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.

Product details:

• Alcohol percentage: 9.5%
• Volume: 33 CL
• Untapped Score: 3.81