This Trappist beer (brewed by monks) is clear and golden with a fruity aroma. It is soft and creamy and is known as the “mother of all triples”. The monastery became a Trappist Abbey in 1836 and this is the same date the brewery was also constructed. The brewery uses only pure ingredients: water, malt, hops, sugar and yeast. Westmalle Tripel is a living beer that continues to develop over time, therefore no 2 bottles will be completely the same.