![]() ![]() The Westmalle Tripel continued to build on its characteristically strong and refined character, by using only natural ingredients in the brewing process – such as real hop flowers from Eastern Europe – and the highest quality barley malt. ![]() This beer was considered to be very strong, especially in comparison with what else was being brewed around that time. At the same time as the Tripel, the characteristic 33cl bottles, with the ring around the neck, were introduced. The Tripel has since turned into something of a ‘ deerne’ (or a beloved wench) by its ever-growing horde of fans It was also given the pet-name of ‘ champagne campinoise’ – the champagne of the Kempen. You can tell the Westmalle Tripel from the Dubbel by its label, which looks antique and yellowed, and the bottle cap in the same colour stamped with the brewery’s initials. It is a strong, predominantly blond beer with a strong taste of malts and/or hop bitters. The word ‘ tripel’ makes reference to the fact that ingredients are used in quantities larger than usual. He was then acting as an advisor to Westmalle. ![]() Widely acknowledged as the first 'tripel' in the world, it was based on a recipe by Henri Vanderlinden, master-brewer of nearby Witkap in Brasschaat. In 1934, the successful opening of the new Westmalle brewery was celebrated with a ground-breaking new ‘super beer’, brewed on the very same premises. ![]()
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