Guldenberg
Guldenberg takes its name from the former Guldenberg abbey in Wevelgem, the home village of Nino Bacelle, and was the first beer he sold, in 1994. The brewery calls it an abbey beer; Bacelle describes it as a tripel meant to be more bitter than most, and Hallertau Mittelfrüh goes in as a dry hop. It pours deep gold under a dense white head. Orange peel, lemon, candied sugar and a peppery yeast note lead the aroma, and the palate sets honeyed malt and soft alcohol warmth against a firm, herbal bitterness that dries out the finish.
AWARDS
Tasting Notes
AI-generated sensory profile for Guldenberg
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.
More from Brouwerij De Ranke
About Belgian Tripel
Style guide · what to expect · how to find alternatives
What is a Belgian 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 Belgian Tripel
hopIQ matches by flavor profile — not just style label. A beer with the same bitter, herbal, citrusy character as Guldenberg will score highly even if brewed in a different country or under a different sub-style name.
Other Belgian Tripels in hopIQ
