Sample a few of our Stewards' favorites!

If you think monks live austere lives of solitude and contemplation, you should get to know the beers of Belgium, many of which originated in that country's Carmelite abbeys. Rich, lively, sometimes downright funky, these beers belie their monastic roots … except that they taste so darn divine. And among them, Tripel reigns supreme. Brewed to an alluring honey-blonde color with a plush, persistent head, Tripels balance floral and spice notes against deep, fruity malts and a forward herbaceous bitterness. Many boast ABV levels of 9-10%, so they should be treated like wine: served in a tulip or goblet and sipped with food. Here are four to try!

Westmalle Tripel Trappist Ale
Complex and nuanced with intense fruity aromas of ripe bananas and bitter orange, underpinned by a bracing hoppy streak in the mid-palate. One of the world's great Tripels.

Unibroue La Fin Du Monde
The first Belgian-style Tripel to be brewed in North America more than holds its own versus its European cousins. Rich malty aromas of honey and spice lead into a dry, champagne-like finish. 

Westmalle Tripel Trappist Ale
Complex and nuanced with intense fruity aromas of ripe bananas and bitter orange, underpinned by a bracing hoppy streak in the mid-palate. One of the world's great Tripels. 

Chimay White Cinq Cents
Rich aromas and flavors of wine grapes and apples, with a crisp, malty body and lingering peppery notes on the finish. As close to a universal partner for food as you'll find.