Category 63: Belgian Tripel

Pale to light amber
Chill haze is acceptable at low temperatures. Traditional Tripels are bottle conditioned and may exhibit slight yeast haze. However, yeast should not be intentionally roused.
Perceived Malt Aroma and Flavor:
Low sweetness from very pale malts should be present. There should be no roasted or dark malt character.
Perceived Hop Aroma and Flavor:
Low, if present
Fermentation Characteristics:
A complex, sometimes mildly spicy, aroma and flavor characterize this style. Clove-like phenolic aroma and flavor may be very low. Fruity-estery aromas and flavors, including banana, are also common, but not required. Traditional Tripels are often well attenuated. Alcohol strength and flavor should be perceived.
Additional Notes:
Head should be dense and mousse-like. Brewing sugar may be used to lighten the body. Hop/malt character should be balanced. The overall beer flavor may finish sweet, though any sweet finish should be light. Oxidized character, if evident in aged Tripels, should be mild and pleasant.
Alcohol by Volume:
7.10% – 10.10%
SRM Color: