Is that mint? Sweet basil? Whatever it is, it fits in well with the wildflower honey flavor of the malt. Trappist monks at Westmalle invented Tripel in the 1930s and are still masters of the golden ale. It’s brewed with extra pale pilsner malt, syrupy candi sugar, and German or Czech hops – Saaz, Styrian Goldings, recipes vary. On paper it looks simple, boring even. But somehow they’re able to draw out incredibly deep malt flavor and an intense, floral hop aroma. Westmalle Tripel is proof you don’t need the newest hops or the most advanced technology to make incredible beer.