Tripel is a strong Belgian pale ale made with pilsner malt and up to 20% white sugar, giving it a sweet, malty flavor. Originating from Belgium, it typically has an alcohol content of 7.5-10%.
History
Tripel, meaning 'triple ale', is a term used by Trappist and abbey breweries to denote their strongest beers. This style was developed in 1930 at the Westmalle Abbey in Belgium. The first Tripel was released in 1934 as 'Superbier' before being renamed in 1956 after a recipe modification by head brewer Brother Thomas.
How it is made
Tripel is a strong pale ale with a dark yellow to dark golden color, good clarity, and a firm, creamy head. It is made with pilsner malt and up to 20% white sugar or sucrose. Noble hops or Styrian Goldings hops and Belgian yeast strains are typically used, resulting in a flavor profile dominated by malt, spices, fruits, and alcohol with citrus and clove notes.
Adapted from the Russian Wikipedia article Трипель, available under CC BY-SA 4.0.