Boozy and complex yet deceptively drinkable, Belgian tripels are the ultimate winter pale ales
Invented in the 1930s by the Trappist monks at Westmalle, tripels are characterised by their clear, golden hue, creamy head, spicy and fruity aromas and high (usually around 9%) alcohol content. Sip them slowly with friends or, better yet, with a meal — they pair beautifully with a wide range of foods, including fruity desserts, antipasto platters and shellfish.
Our Pick: Moa St Joseph’s Belgian Tripel
Blenheim is a long way from Belgium, but Moa’s tribute to a classic abbey tripel hits all the right notes. It pours a hazy holden colour with a firm, rocky head. Clove, banana and candy aromas lead to a rich, malty sweetness followed by a subtle belly-warming heat. It’s a fairly potent drop at 9.5%, so go slow. RRP$9.99, 500ml
Liquorland Pick: Tuatara Tripel Barrel
Spicy clove, fresh bread and orange zest dominate the nose of Tuatara’s clean and medium-bodied Belgian tripel. Fans who miss the old Tuatara Ardennes (a 6.5% Belgian blonde ale) will love it, as the 8.5% Tripel Barrel is essentially a richer, boozier version of the same beer. RRP$9.99, 500ml