You can tell, right away, that this beer was directly inspired by Belgium's (and the Netherlands') Trappist Abbey style Trippels. In monastic Belgian brewing traditions, ales were identified as single, doubles, or tripples, based on how long the beer had been allowed to ferment. Trippel (traditionally marked by XXX on the barrels) was allowed to ferment the longest, and was, consequently, the strongest in terms of ABV. New Belgium's Abbey Ale is in the same general brewing tradition.

New Belgium makes their Trippel with their own special Belgian yeast strain, Also in keeping with the tradition, New Belgium's Trippel Ale is flavored with a hint of coriander, and it's bottle finished.

In the glass, Trippel is a pale gold, verging on amber, with a surprising clear presentation and a creamy white head. It's mellow, with a hint of citrus, a promise of hops, and a discernable aroma and flavor of coriander. I note that this really is one of those beers that does better in a glass. At 7.8% ABV, this isn't a session brew, but it's a fabulous food pairing opportunity. The chefs on the New Belgium Web site recommend some fairly standard food pairings; a steak dinner, brussels sprouts, creamy cheese, smoked salmon. I'd suggest not only do all of these work, but this is a fine dessert beer on it's own or paired with a chocolate brownie, brown sugar, chocolate or French vanilla homemade ice cream, or—and this is one I'm eager to try—warm ginger bread with ice cream or Crème fraîche.