Belgian-Style Tripel beer is characteristically medium to medium-full bodied with an equalizing hop/malt balance and a medium hop bitterness. Traditional Belgian Tripels are often well attenuated and bottle conditioned beers aged for a long period may be very well attenuated. Brewing sugar may be used to lighten the perception of body. Its sweetness will come from very pale malts. There should not be character from any roasted or dark malts. Low hop flavor is acceptable. Alcohol strength and flavor should be perceived as evident. Head retention is dense and mousse-like. Chill haze is acceptable at low serving temperatures. Traditional Tripels are bottle conditioned and may exhibit slight yeast haze, but typically are not roused when served. For the purposes of this competition, the brewer may indicate on the bottle whether the yeast should be intentionally roused, and this preference will be made known to the judge panel.

Characteristics:
Original Gravity (Plato) 1.070-1.092 (17-22 Plato)
Apparent Extract/Final Gravity (Plato) 1.010-1.018 (2.5-4.5 Plato)
Alcohol by Weight (Volume) 5.6-8.0 (7.0-10.0)
Bitterness (IBU) 25-40
Color SRM (EBC) 4-9 (8-18 EBC)