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It is a complex beer with lots of fruitiness, you taste ripe banana and a fine bitterness. The mouthfeel is round and full. A subtle sweetness that is supported by fruitiness and bitterness. The finish is long, dry and pleasantly bitter.
This golden triple beer goes well with following dishes:
- Spicy or spicy dishes
- Smoked or grilled fish
- Shellfish, poultry and light meats such as veal
- Hard and strong cheeses
Westmalle Tripel is also called the 'mother of all triples'. Westmalle Tripel was first in 1934 at the Abbey of Westmalle brewed following the commissioning of the new brewery. The current formula remains virtually unchanged since 1956.
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