Thai Thai – Spicy Tripel
Thai Thai began in a small Amsterdam kitchen, where the brewers experimented with red chilli, coriander, lemongrass, orange and galangal root — a spicy Thai dish translated into beer. Brewed with Belgian abbey yeast in the tripel tradition, but with a hoppy twist that makes it familiar and surprising at once. The yeast esters meet bright, sharp spice; the finish is warm and lingering. Best drunk slightly cool, in a tulip glass. An evening beer for anyone past the standard Belgian playbook.
AWARDS
Tasting Notes
AI-generated sensory profile for Thai Thai – Spicy 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.
More from Oedipus Brewing
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 spicy, herbal, coriander character as Thai Thai – Spicy Tripel will score highly even if brewed in a different country or under a different sub-style name.
Other Belgian Tripels in hopIQ
