Bosteels Karmeliet Tripel

The Tripel Karmelit from Brouwerij Bosteels in East Flanders was first brewed in 1996, based on a traditional recipe from 1679. Three types of malt were used in this tripel: in addition to barley and wheat malt, rye malt was also included.

With tripels, it is said that they are about three times stronger than the beer that monks typically drank in Belgian monasteries at that time. The alcohol content of the "normal" beers was around 3%.

Wheat gives this ale a refreshing quality, while barley adds creaminess. In the glass, it has a deep golden color with a large creamy head. Aromas of orange peel, fine vanilla, apple, and banana with a hint of spices emerge when sniffed. These aromas are also present on the palate, paired with a delicate sweetness reminiscent of honey and caramel. A touch of lime, apple, and red berries tickles the taste buds. The beer feels very harmonious yet complex. In the mouth, it is both sparkling and creamy. The finish is dry and reveals a subtle bitterness.