Belgian Tripel - (ale) Called tripel because the brewers use three times the amount of ingredients to make the same volume of beer. Some also go through three different fermentations. Traditionally, Tripels are bright yellow to gold in color. Head should be big, dense and creamy. Aromas and flavors are complex, spicy, fruity/estery with a sweet finish. Sweetness comes from both the pale malts and the higher alcohol. The lighter body comes from the use of Belgian candy sugar (up to 25% sucrose), which not only lightens the body, but also adds complex alcoholic aromas and flavors. Small amounts of spices are sometimes added as well. Tripels are almost always alcoholic. Examples: Chimay White, Unibroue La Fin du Monde, Tripel Karmeleit.