Judging by the abbey-inspired beers that are available commercially, brewers have found tripels to be the most versatile for experimentation. They’re higher in alcohol, adding value for those looking for something special to uncork. And while the better ones are not sweet, the common ones arguably get needed balance from additional hops or a wild, acidic edge. Essentially strong and blond, a tripel is a comfortingly boozy blank canvas.
It’s not easy to find recipes that do credit to fresh Westmalle Tripel—dry, with surprising hops character—but Homebrew Chef Sean Paxton’s clone comes very close. My base recipe is largely based on his; afterward, choose your twist(s). In my view, continental malts and a multistep mash are important to getting the most out of the grain to achieve that “digestible” Belgian tripel character; following signs labeled “shortcut” will take you to different destinations (although they might be tasty, too).
ALL-GRAIN