High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. Most Trappist versions have at least 30 IBUs and are very dry. Traditionally bottle-conditioned ("refermented in the bottle").

The BJCP does not allow the full textual descriptions to be included in other publishings, go to Belgian Tripel on their site for details.

 

Post Comment