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2006 Brewers Association Style Guidelines

Major Style:Ale
Sub-Style Name:Belgian-Style Tripel
Origin:Belgian and French
Description:Tripels are often characterized by a complex, spicy, phenolic flavor. Yeast-generated fruity banana esters are also common, but not necessary. These pale/light-colored ales may finish sweet, though any sweet finish can be light on the palate. The beer is characteristically medium to full bodied with a neutral hop/malt balance. Brewing sugar may be used to lighten the perception of body. Its sweetness will come from very pale malts. There should not be character from any roasted or dark malts. Very low hop flavor is okay. Alcohol strength and flavor should be perceived as evident. Head retention is dense and mousse like. Chill haze is acceptable at low serving temperatures.
Alcohol By Weight (by Volume):5.6-8.0% (7.0-10.0%)
Bitterness:25-35
Colour:3.5-7 (7-14 EBC)
Original Gravity:1.060-1.096 (15-24 šPlato)
Final Gravity:1.006-1.018 (2-5 šPlato)

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