7 generations, 3 grains, 1 recipe

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?