Westmalle Trappist Tripel

<p>Westmalle Trappist Tripel (triple malt) has been produced at Westmalle Abbey since 1934. The final recipe was formed in 1956 and has remained unchanged since then. Westmalle Trappist Tripel is popularly called "the mother of all tripples" and experts consistently give it high marks. In 2005 The New York Times called this ale "the best strong beer in the world".</p> <p>After bottling, the brew is allowed to mature in the bottle for 25 days. It has a clear light golden color and a rich foamy cap.</p> <p><strong>Flavor features</strong></p> <p>The beer has a soft, creamy taste, very elegant, with a slight bitterness and fruity notes. The aftertaste is long and full-bodied, the aroma is distinctly tinged with fruit and hops.</p> <p><strong>Gastronomic combinations</strong></p> <p>This beer is an excellent accompaniment to rich and complex dishes. It is best paired with meat and can also be served with snacks and snacks.</p>