Tripel Karmeliet

Lore & Background

Tripel Karmeliet, Dutch for 'Tripel Carmelite', was first brewed in 1996. It is based on a 1679 recipe from the old Carmelite convent in Dendermonde and uses three cereals: wheat, oats and barley. The beer is bottle-conditioned, meaning it is bottled unfiltered. After winning Best Pale Ale at the World Beer Awards in 2008, demand increased unexpectedly in 2009, leading to numerous pubs not receiving enough deliveries. To meet the new demand, production was increased by 30% with the addition of a new brew vessel, accounting for an additional 6,000 hl annually. The beer has a complex gold to blond colour with a little head, partly due to the cereals and the limited use of Styrian hops, the abundant herbs and fruity aroma (banana and vanilla) of the used yeast. It has the lightness and freshness of wheat, the creaminess of oats, and a spicy, lemony dryness almost reminiscent of quinine.

Reader's Guide

Tripel Karmeliet gained notable recognition after winning Best Pale Ale at the World Beer Awards in 2008, which caused a surge in demand that strained supply in 2009. The brewery responded by increasing production capacity by 30% with a new brew vessel, adding 6,000 hl annually. The beer also received two awards in the 'Best Belgian-Style Tripel' category at the World Beer Cup: gold in 1998 and silver in 2002. Its recipe, dating to 1679, and its use of three cereals distinguish it among Belgian tripels. The bottle-conditioned process contributes to its complex aroma and flavour profile, including notes of banana and vanilla from the yeast, and a dry, lemony finish. The beer's colour ranges from gold to blond with a modest head, and its character balances the lightness of wheat with the creaminess of oats.

Did You Know?

• Tripel Karmeliet was first brewed in 1996.
• The recipe dates from 1679 and comes from the old Carmelite convent in Dendermonde.