Tripel 6
A Belgian-style tripel at 7.7%, top-fermented with an abbey yeast and brewed with candi sugar on pils and biscuit malt. Peach and candied citrus peel stand out over the pale malt, and the aroma leans sweet and spicy. Slovenian Golding and Amarillo are the hops; bitterness is low at 18 IBU. The brewer conceived it on a cold road into the mountains.
Tasting Notes
AI-generated sensory profile for Tripel 6
Serve at 10–13°C in a goblet. The yeast character and carbonation are the stars — cold would suppress both.
The wide mouth and heavy base promote head formation and channel rich aromatics toward the nose. Traditional for Belgian strong ales.
Drink within 2 years. Some complexity develops with age but the yeast character is best relatively fresh.
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About Tripel
Style guide · what to expect · how to find alternatives
What is a Tripel?
Tripels are strong Belgian ales with 8–10% ABV. Deceptively pale, they offer fruit esters, spicy yeast, sweet malt and a warming finish.
Finding a similar Tripel
hopIQ matches by flavor profile — not just style label. A beer with the same peach, sweet, citrusy character as Tripel 6 will score highly even if brewed in a different country or under a different sub-style name.