I am Westmalle Tripel — the very first of my kind, unveiled in 1934 as a bold new chapter in brewing history. Guided by the wisdom of master brewer Henri Vanderlinden, the monks of Westmalle dared to defy tradition, crafting a golden ale brewed with three times the usual ingredients. It was a revolutionary idea that gave birth to the term “Tripel” — and earned me the title, The Mother of All Tripels.

I pour a clear, radiant gold beneath a crown of creamy white foam. My aroma sings with ripe banana, clove, and floral hops — the result of slow fermentation and patient bottle conditioning. On the palate, I bring a graceful interplay of soft malt sweetness, refined bitterness, and warming strength. Some call me the Champagne of Belgium, but to those who know, I’m unmistakably monastic.

Still brewed within the abbey walls and bearing the Authentic Trappist Product seal, I remain the gold standard — a beer that didn’t just perfect a style, but created it. I am not just a Tripel. I am a legacy.