TRIPEL RESERVE ® ALE
Tripel ales, first brewed by the Trappist monks at Westmalle in Belgium in the 1930s, are typically some of the strongest—and most complex—ales. Abbey Brewing’s Monks’ Tripel and Monks’ Tripel Reserve Ales are among our most popular offerings at craft beer festivals around the country.
Monks’ Tripel Reserve Ale is a light-bodied ale with a widely varying flavor profile from start to finish.
Monks’ Tripel Reserve Ale
• ABV: 9.2%
• IBU*: 24.5
• OG: 20° Plato
• Color: SRM 7.5—Deep Gold
• Clarity: Brilliant Clarity
Monks’ Tripel Reserve Ale is distinctly citrusy, and very mildly spicy with a light body, low alcohol notes, slight crispness, and nice mouthfeel. The yeast lends notes of apricot and plum. The hops bring balance and add a slight earthy and light clove and pepper flavor. The barley malts provide a rich quality up front, and a round fullness in the middle. The finish is clean and dry with light hints of citrus fruits and mint.
Monks’ Tripel Reserve Ale is true to its European monastic heritage. It is brewed with unique varieties of neomexicanus hops native to northern New Mexico and southern Colorado, grown at the Monastery of Christ in the Desert that are recognized by the USDA as a unique subspecies of hops.
HOW TO SERVE
To enjoy Monks’ Tripel Reserve Ale at its finest, we suggest:
Serving Temperature: 42°to 50°F (5°to 10°C)
Serving Glassware: chalice or goblet
Food Pairing: spicy foods, lamb, roasted fowl and poultry, soft-ripened cheese or fruit
The spicy notes of Monks’ Tripel Reserve Ale enhance the flavor of all types of spicy dishes.
MORE ABOUT MONKS’ TRIPLE RESERVE ALE
Monks’ Tripel Reserve Ale is brought to you from the Benedictine Monastery of Christ in the Desert. First commercialized in Belgium in 1932, and then in 1934 by the Westmalle Trappist Abbey, it is one of the most popular beer styles in Belgium with hundreds of variations from around the world..