The Story
A Treble
Enjoyment With Tripel Karmeliet
Tripel Karmeliet is a labour of love. Of patience. Of passion. For over 7 generations we have worked tirelessly, continuously perfecting our craft to create this singular award winning beer.
Brewed using a 3-grain recipe rediscovered from the 1679 Carmelite monastery, Tripel Karmeliet blends nature’s gifts of barley, oats and wheat to produce a multi-layered tripel, refined yet balanced, with soft fruity notes and a surprisingly delicate taste.
This timeless beer is the embodiment of our relentless pursuit of beauty.
This is Tripel Karmeliet.
7 Generations, 3 Grains, 1 Recipe.
The perfect serve
Serving temperature: 6-9ºC
Continue pouring in the centre of the glass bringing the glass almost to a vertical stand.
If too little froth forms while pouring bring the bottle a little higher.
Ideally served, the head must cover from the top of the lilies to the brim of the glass. Leave approximately 5mm of beer in the bottle (which contains a yeast deposit). If you want, you can add the yeast deposit yourself afterwards
Sample with all your senses
Tripel Karmeliet is a classic golden Belgian Tripel with a distinct character from the use of three grains.
Appearance: Rich and refined deep Golden colour with a creamy white foam
Aroma: Very refined & complex; with hints of vanilla mixed with herbs and citrus
Flavour: A medium-bodied beer that is delicately warming. There is a freshness from the wheat and a creamy mouthfeel from the oats. Rich notes and soft sweetness of lemon cake join with hints of coriander seed and hay and a quinine-like dryness on the finish.
ABV: 8.4%
The art of cooking
Tripel Karmeliet can also be enjoyed at the culinary level. A number of famous cooks from equally fine restaurants have given their imagination free rein to put together for you these recipes, which you can easily make at home. Delicious.
SOLE WITH SHRIMPS
AND A SAUCE OF SWIMMING CRABS
GRILLED MONKFISH WITH PORK BELLY
HORSERADISH AND CAULIFLOWER PICKLES
WILD SALMON
WITH TRIPEL KARMELIET, HERRING AND PARSLEY CRÈME
CALF’S HEAD
WITH TRIPEL KARMELIET AND HERB VINAIGRETTE
STIR-FRIED MUSSELS
CORIANDER – COCONUT MILK – GINGER – RICE
CARAMELIZED VITA PORK
LOIN FILLET WITH HERBS AND A CELERY CREAM
OVEN-BAKED RABBIT
WITH TRIPEL KARMELIET
PUMPKIN SOUP WITH TRIPEL KARMELIET
AND ACCOMPANIED BY BAKED GOOSE LIVER
PAKORA OF GANDA HAM AND SPARAGUS
DIP OF TRIPEL KARMELIET, CAPERS AND SHALLOTS
BAKED BREAST OF DUCK
WITH TRIPEL KARMELIET AND BABY ONIONS
CAPON
WITH TRIPEL KARMELIET
Foodpairing – Tripel Karmeliet
Which flavours go well together?