Tripel Karmeliet was launched in 1996 and was received to great and fully-deserved acclaim. It is a Tripel (8.4 % in volume), but brewed with barley, wheat and oats. It could even be considered a six-grain beer as each of these grains is used in their raw as well as malted form. This tulip glass is translucent and holds the aromas well. It also makes room for a head of foam. The beer glass has a volume of 30cl. At the front center is the colored logo of Karmeliet Tripel. Antoine, his son, joins the business. He would like to follow in Ivo's footsteps and create his own beer. He thinks of a Tripel, but not just any Tripel. He finds the inspiration for his 3-grain beer in a local bakery, fascinated by their multi-grain bread.

This unique recipe was launched in 1996 and became an instant success. In 1998, hard work and dedication are rewarded with the first prestigious award for Tripel Karmeliet: The gold medal of the World Beer Cup. These Officially branded Tripel Karmeliet Beer Glasses make your Tripel Karmeliet Beer drinking experience will always seem vastly improved when drinking Tripel Karmeliet Beer from this Branded Glass. The best before date on the bottle indicates 24 months. Like DeuS, the taste of this beer will not improve by longer storage periods. Simply put, this beer is brewed to be consumed.The vanilla mingles with the orange-like aroma from the hops. Not only does it have the lightness and freshness of the wheat, it also has the creaminess of oats and a herbal, lemony dryness almost reminiscent of quinine. In the 1960s and 1970s, Belgian specialty beers were hit by an increasing demand for pilsner beers. To survive, the Bosteels rely on their Pale Ale and Pils beers. Until, in the mid-1980s, Ivo finally dared to launch a new specialty beer, Kwak.

Colour varies from gold to bronze with a beautiful clarity. When poured correctly, this tripel will form an impressively voluminous and creamy head that lasts for a long time. During the brewing process, it is fermented over a month with two yeasts, re-fermented near Épernay in Champagne, France, and then bottled, after which it is left in a cellar for 9 months and rotated for a week, and then the yeast removed. [5] The process of the second fermentation and storage is also referred to as the " Méthode Champenoise" or "Méthode Traditionnelle". In the 18th century there was a very well-known brewer in the Dendermonde area; his name was Pauwel Kwak. He brewed his own beer, which was dark and heavy. He also has had a coaching inn on the road between Mechelen and Gent, wher ... Therefore, these glasses would make a great addition to any Establishment. That New Home Bar. That Awesome Man Cave. or even that Growing Tripel Karmeliet Beer Collection. And Lastly, as the perfect gift for the Tripel Karmeliet Beer Drinker in your life.Brewed with 100% natural ingredients: barley, wheat and oats, Steiermark hops, the brewery’s own yeast and mineral water. Colour & Transparency

In 2008 the beer won a Gold Medal at the World Beer Awards which led to demand exceeding supply, although production had already been increased by 30% by then. 2012 saw a number of cafés once again run out of supplies owing to the huge success of this popular tripel. At the end of the 20th century, he discovers a historic beer recipe from 1679 from the Carmelite Abbey in Dendermonde. He realizes it's almost identical to the 3-grain recipe he's been patiently and passionately refining for the last three years. This incredible find becomes the inspiration for the beer we know and love. Antoine continuously rethinks and refines the unique recipe to create a beer that can finally stand the test of time. In honor of his common heritage, he gives it the name: "Tripel Karmeliet". This three-grain beer brewed with Steiermark hops has good herbal flavours. It owes its fruity character (banana and vanilla) to the home-cultured yeast.After the death of Antoine Bosteels Sr. in 1958 his wife Adrienne leads the brewery through difficult times, until Ivo and his brothers are old enough to help out.