Zatte Tripel
Slightly sweet in taste with a smooth, dry aftertaste: this full-bodied, light-blonde Tripel is where the brewery began. It was the first beer to flow from the tank in 1985, and founder Kaspar had brewed it at home in his small apartment in De Pijp. Amsterdam tap water, barley malt and hops, at 8%.
Tasting Notes
AI-generated sensory profile for Zatte Tripel
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 full-bodied, dry, smooth character as Zatte Tripel will score highly even if brewed in a different country or under a different sub-style name.