Malt aroma & flavor
Medium-low to medium malt aroma and sweetness from very pale malts should be present. There should be no roasted or dark malt character.
Belgian and French Origin Ale Styles
Belgian-Style Tripel
Ale · Pale to light amber
What to expect
Medium-low to medium malt aroma and sweetness from very pale malts should be present.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.Color · SRM
4–9
Pale / strawBlack
Pale to light amber · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color rangeAlcohol · ABV
7.1–10.1%
Reference scale, not a limit on official guideline values.
Bitterness · IBU
20–50
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 24 · PDF page 33. Color graphics are illustrative.
The guideline, in detail
Official style attributes, including what may be present and what should be absent.
Hop aroma & flavor
Low to medium noble-type hop aroma
Perceived bitterness
Low to medium-high
Body & mouthfeel
Medium
Clarity
Chill haze is acceptable at low temperatures. Traditional Tripels are bottle conditioned and may exhibit slight yeast haze. However, yeast should not be intentionally roused.
Color
Pale to light amber
Fermentation characteristics
A complex, sometimes mildly spicy, aroma and flavor characterize this style. Clove-like phenolic aroma and flavor may be present but at very low levels. Fruity esters should be present but in balance with the other aromas and flavors. Pear and banana esters ae common. Traditional Tripels are often well attenuated. Warming alcohol strength and flavor should be present but in balance.
Additional guideline notes & competition context
Head should be dense and mousse-like. Herbs or spices such as coriander or others may be used in subtle amounts to enhance overall aroma or flavor, or may be absent. Brewing sugar may be used to lighten the body. Hop/malt/alcohol character should be balanced. The overall beer flavor may finish sweet, though any sweet finish should be light due to alcohol content, not residual sugar.
Technical specifications, including gravity
Original Gravity (°Plato) 1.063-1.092 (15.5-22 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008- 1.014 (2.1-3.5 °Plato) • Alcohol by Weight (Volume) 5.6%-8.0% (7.1%-10.1%) • Hop Bitterness (IBU) 20- 50 • Color SRM (EBC) 4-9 (8-18 EBC)