Choose your twist(s) on this Westmalle Tripel-inspired beer.

When the De Ranke brewery opened in 1994 as part of a new wave of Belgian microbreweries, its first beer was a beer inspired by Westmalle Tripel, Orval, and brewer Nino Bacelle’s love of hops.

A 20th-century invention made famous by monks, this strong but elegant ale of hospitality is built from the simplest of ingredients—yet it’s among the most challenging to brew well. Jeff Alworth explains its origins and context.

The highly respected brewmaster from Wisconsin’s New Glarus guides us through six monumental beers that always lead to disappointment—because, inevitably, your glass is empty too soon.

Golden-blond with a lithe body, lively mouthfeel, resilient foam, and sneaky strength—equally at home on the dinner table or next to your easy chair—here are a few of our favorite tripels.

Historical quirks, local preference, and individual creativity all have a say in the diversity of Belgium’s brown ales.

**Aroma:** “Aroma is bright and fruity with hints of lemon, honey, cantaloupe, Con- cord grapes, lychees, and gooseberries. Light toasty-caramel malt and a light bit of honey. It’s almost like we switched to British beers. There may be subliminal spicy phenol, just a touch above wishful thinking.” **Flavor:** “Classic Concord grapes are first on the tongue, followed by pineapple and banana. There’s a bit of black pepper that wasn’t in the aroma. Curiously, the flavor suggests Nelson Sauvin hops. Me- dium-high carbonation works well with the other elements. Very dry finish. The malt profile leans toward toasty caramel and mild hops flavor. Floral notes.” **Overall:** “Less sweet and less complex than some of the others, but a creative take on the tripel. Well attenuated, dry, and spritzy, this is an interesting beer that stylistic stalwarts probably won’t like, but adventurous epicureans will no doubt embrace.”

One of Belgium’s most distinctive tripels leans in a more bitter, aromatic direction. Inspired by Orval as much as Westmalle, De Ranke Guldenberg is a contemporary classic. Here, Joe Stange speaks with cofounder Nino Bacelle about its origins and makings.

From making the most of the harvest to a long-simmering pot on the stove, Justin Wright and Justin Kruger, a.k.a. “Two Fat Justins,” have created recipes to make your autumn a little more vibrant.

**Aroma:** “Light spicy phenolic notes blend with rich fruity esters that lean toward tropical (banana and pineapple), but with some cherry, plum, and grape. Some dark sweet malt in the background grows more assertive as the beer breathes. ¡Tequila! Notes of pure tequila añejo on the nose, but there’s also some yeast fruitiness and caramel. Not much in the way of hops.” **Flavor:** “Sweet malt (caramel, toffee, and raisins) up front. Very fruity with notes of cherry mixed with a moderate alcohol note. Slight spicy hops note lingers into the aftertaste. Moderate carbonation creates a slight carbonic bite. More tequila in the flavor as well, plus black pepper and Szechuan peppercorn.” **Overall:** “A very likable beer, even though it falls beyond classic dubbel territory (if such can be said to exist). Pepper and spice complement the yeast fruitiness and marry well with the dark (but not too dark) malt backbone. ¡Ole!”

is a strong, golden-colored ale that was first commercialized by Hendrik Verlinden at the secular De Drie Linden brewery in Braaschat, Belgi...

resides in a Trappist abbey (officially known as Our Lady of the Sacred Heart) located in the town of Westmalle, Belgium, in the province of...