Monks have made an important contribution to the success of Belgian beers. Unlike the majority of their historical contemporaries, they were literate, and thus able to document their knowledge of brewing in written recipes that continue to inspire brewers to this day.
Val-Dieu Abbey provides a tangible link to the monastic past: even now, their beers are brewed within the abbey walls using the traditional infusion method.
Furthermore, all Val-Dieu beers re-ferment in the bottle. The denomination of ‘tripel’ or "triple" (French) is a reference to a heavy, blonde, top-fermented beer that re-ferments in the bottle. It will often have a powerful malty aroma and/or a taste of hop bitters.
Val-Dieu Triple is a beautifully balanced beer with sweet, sour and bitter elements, without any of these being dominant. This tripel is full of character with plenty of body. The alcohol makes its presence felt in the finish. An excellent digestive beer that can be served chilled.
Next to this tripel the Val-Dieu range also includes the Val-Dieu Brune, Blonde, Grand Cru and Winter.
Val-Dieu Triple is a top-fermented beer that re-ferments in the bottle.
Val-Dieu Triple is brewed with water, a house yeast, a second yeast that promotes re-fermentation, pale barley malt, Premiant and Saaz-Saaz hops.
Colour & Transparency
Val-Dieu Triple is a slightly clouded, golden-coloured beer topped by a rich, white, delicately pearlised collar of froth that remains in the glass for quite a while.
6 – 10°C / 42 ° F – 50°F
The Val-Dieu abbey beers are consumed from a chalice with a nod and a wink to the chalice traditionally used to serve the communion wine. The ‘in vinculo pacis’ logo with the double rings is beautifully engraved in the bottom of the glass. If the beer is poured into the glass in the correct manner, you may be fortunate enough to see the double rings appear on the collar of froth.
Character, Tastes & Aromas
This beer will surprise you with its underlying, subtle bitterness paired with fruity aromas of citrus and hints of spices. Impressions of caramel and malt complement this aromatic experience.
The taste provides a beautiful balance of sweet, sour and bitter. It is a beer with plenty of body with alcohol clearly present in the finish.
Val-Dieu Triple stands up perfectly to strong cheeses such as a Herve cheese, a blue cheese such as a Roquefort, or a Vieux Comté. It makes a perfect pairing with poultry in a sauce or a chicken tajine.
We also recommend you enjoy the Val-Dieu Triple with spicy Asian dishes (perhaps spring rolls) and sweet-and-sour preparations.
Keeping and Storage
Can be kept in the bottle for 24 months. Sustainability on tap: 9 months. The small bottles must be stored vertically big bottles preferablylaid down.
This beer can be kept for up to three years after bottling without its taste or colour being affected. It is best stored in a dark and cool environment.
Bottle ✔ On Tap ✔
Val-Dieu Triple is available in 33cl and 75cl bottles and on tap (20l). Val-Dieu stands strong in its own region and is exported to neighbouring countries such as Germany, Holland and France.
You will be able to stock up on Val-Dieu Triple via specialised beer shops and some supermarkets but it may not be as easy to find compared to beers from some "bigger" Belgian breweries.
Other Brasserie de l'Abbaye du Val-Dieu Beers
VAL-DIEU - Those monks certainly picked some beautiful spots for their abbeys. The rumble of the busy motorway lies far behind me as I swap the flat northern http://belgium.beertourism.com/about-belgium/geograph... [ more ]
Enjoy a Belgian abbey beer and you will taste the fruits of a long tradition that is thankfully still around today. For centuries on end, abbeys were the ‘engine’ of the economy. It is hard to o... [ more ]
The chalice used to serve the Val-Dieu beers is reminiscent of Christian liturgy, giving the beer an allure that is almost sacred. Engraved at the bottom of the glass are the linke... [ more ]
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