Westmalle Tripel, Chimay and Blanche Lupulus: the best of Belgian Ale on Maltese
Complex aromas, spicy and fruity yeasts, varying strengths from light to full-bodied — Belgian Ales are one of the richest worlds in craft beer worldwide. On Maltese you’ll find three excellences: Westmalle Tripel (the mother of all Tripels, marketed since 1934), Chimay Triple (the Walloon Trappist Tripel) and Blanche di Lupulus (fresh and spicy Belgian witbier). Available online with shipping throughout Italy.
🛒 Discover all Belgian beers on Maltese
What is a Belgian Ale?
A Belgian Ale is a family of beers born in Belgium that includes many styles: blonde, dubbel, tripel, saison, witbier and others. Common characteristics:
- Complex aromas produced by spicy and fruity yeasts
- Balance between malt and spicy flavors, often with floral or herbal notes
- Variable strengths, from light to very full-bodied
- Occasional use of spices or citrus peels (typical in witbier)
Belgian Ale vs Trappist Beer: the differences
Trappist beers are produced inside Trappist monasteries and must follow precise rules to carry the “Authentic Trappist Product” designation. Not all Belgian Ales are Trappist: Trappists are a specific subset, often with rich and complex styles (dubbel, tripel). Westmalle and Chimay are both authentic Trappists.
The main styles of Belgian Ale
- Witbier/Blanche: wheat, citrus and coriander — e.g. Blanche Lupulus
- Tripel: golden, alcoholic, fruity and spicy — e.g. Westmalle Tripel and Chimay Triple
- Dubbel: amber, malty, dried fruit and caramel
- Blonde Ale: golden, balanced, approachable
- Saison: dry, spicy, highly carbonated
Food pairings
- Poultry and white meats in creamy sauce
- Soft and semi-aged cheeses
- Dishes with honey or fruit
- Traditional Belgian cuisine (moules-frites, waterzooi)
- Artisanal snacks for a characterful aperitif
How to serve a Belgian Ale
- Glass: tulip or Belgian glass to concentrate aromas — discover the glasses on Maltese
- Temperature: 8–10 °C for Tripel and Blonde; 6–8 °C for Witbier
- Pour: carefully, forming a good foam to release the aromas
