MONKS’ TRIPEL® 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.
Monks’ Tripel Ale and Tripel Reserve Ale are light-bodied ales with a widely varying flavor profile from start to finish.
Monks’ Tripel Ale Monks’ Tripel Reserve Ale
• ABV: 9.2%
• IBU*: 19
• OG: 20° Plato
• Color: SRM 6.51—Gold
• Color: SRM 4.56—Deep Gold
• Clarity: Clear to slight haze
Monks’ Tripel Ale is distinctly fruity and spicy with a pleasant alcoholic warmth and a crisp, dry finish. The yeast lends notes of peach, apricot and plum, which support a complex chorus of traditional flavors. Imported European hops bring balance to the long layers of yeast character by providing a spicy and herbaceous harmony of flavor.
In Tripel Reserve Ale, the hops add a slight earthy, spicy (pepper) flavor. A subtle and soft malt character produces a rich quality up front and a round fullness in the middle. Both Tripels finish clean and dry, Tripel Reserve with light hints of citrus fruits and mint.
Monks’ Tripel Ale remains true to its Belgian monastic heritage through the use of the finest imported ingredients, including:
• Slovenian Styrian Gold
• German Hallertauer
• Czech Saaz
• Belgian Aromatic
European-derived yeast is used for both brews.
Monks’ Tripel Reserve Ale is enriched with a unique blend of hops that includes varieties native to northern New Mexico and southern Colorado (neo-mexicanus), which are grown on the grounds of Christ in the Desert Benedictine Monastery.
HOW TO SERVE
To enjoy Monks’ Tripel Ale and 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 Ale and Monks’ Tripel Reserve Ale enhance the flavor of all types of spicy dishes.
MORE ABOUT MONKS’ TRIPLE ALE
Monks’ Tripel Ale is a crowd-pleaser at beer festivals. It won the Gold Medal at the 2015 New Mexico State Fair and Silver at the 2014 Denver International Beer Competition.
Brother Jude (Vu), OSB is pictured on the Monks’ Tripel Ale bottle.
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.
FOUR PACK CARTON