#369: Tripel Take

More tripels today. That is, a tripel and a beer I think might be a tripel. Both are relatively later additions to Trappist brewing lineups that are, to put it mildly, well-established, and the latter is where we will start.

The naming of Chimay's Cent Cinquant celebrates the brewery's 150th anniversary way back in 2012, but I have not seen it commonly available until quitre recently. It's billed rather vaguely as a strong blonde, though the naming convention does suggest a close connection with its little brother, the undeniable tripel Cinq Cents. 

However, tripel credentials fade soon after pouring. The aroma is fairly mild and sort of sweet, suggesting a bit of honey, but the palate is, well, weird. There's honey here too, but with lemon and thyme streaked throughout, or even herbal lemon balm leaf and mint. It threatens to become medicinal at this point but remains just on the right side of pleasant, easing back into fresh, floral citrus and accomplished Trappist digestibility. 

In the end my assumptions were proven wrong; strong blonde is about the most appropriate name I can think of for this beer, vague as it is, because tripel it ain't. 

Much more of a tripel is Rochefort Tripel Extra - they even put it right in the name. Golden with a light haze, you get all the caramel, cereal and pepper that your tripely heart desires, but the palate is a pleasant surprise. It's bittersweet, potentially leaning more towards the bitter, with genuine leafy hop greens alongside more gentle spice. If that sounds austere, don't worry; all is washed away leaving practially none of that leafiness or spice in the aftertaste, just a streak of honest to goodness caramel malt sweetness and then nothing. 

All this makes for a very pleasant nightcap with perhaps more interest that your usual, sweeter Westmalle or Karmeliet, but both of those beers might be more faithful, contemporary archetypes for the style.