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gptkbp:instance_of
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gptkb:beer
|
|
gptkbp:aging_process
|
can age well
|
|
gptkbp:alcohol_content
|
8% to 12% ABV
|
|
gptkbp:aroma
|
fruity, spicy, and floral
|
|
gptkbp:available_colors
|
pale to deep gold
|
|
gptkbp:average_temperature
|
high fermentation temperature
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|
gptkbp:bitterness
|
moderate
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|
gptkbp:brewer
|
Trappist breweries
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|
gptkbp:brewing_process
|
monastic brewing tradition
top fermentation
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|
gptkbp:brewing_yeast
|
Belgian yeast strains
|
|
gptkbp:carbonation
|
high
high carbonation
|
|
gptkbp:characteristics
|
complex flavor profile
dry finish
high drinkability
medium to full body
|
|
gptkbp:color
|
golden to amber
|
|
gptkbp:cultural_significance
|
part of Belgian beer culture
|
|
gptkbp:flavor
|
slightly sweet
fruity and spicy
|
|
gptkbp:food_pairing
|
gptkb:seafood
poultry
spicy dishes
|
|
gptkbp:glass_type
|
chalice or goblet
|
|
gptkbp:history
|
developed in the 1930s
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Belgian Tripel
|
|
gptkbp:is_served_by
|
often served in a corked bottle
|
|
gptkbp:main_ingredient
|
Pilsner malt
noble hops
candi sugar
|
|
gptkbp:notable_beer
|
gptkb:Brouwerij_La_Trappe
gptkb:Brouwerij_St._Bernardus
gptkb:Brouwerij_Bosteels
gptkb:Brouwerij_Chimay
gptkb:Brouwerij_Westmalle
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gptkbp:notable_examples
|
gptkb:Chimay_Tripel
gptkb:Karmeliet_Tripel
gptkb:La_Trappe_Tripel
gptkb:St._Bernardus_Tripel
gptkb:Westmalle_Tripel
|
|
gptkbp:origin
|
gptkb:Belgium
|
|
gptkbp:popularity
|
widely enjoyed worldwide
|
|
gptkbp:serving_temperature
|
45° F to 50° F
|
|
gptkbp:style
|
Belgian ales
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gptkbp:bfsParent
|
gptkb:Stone_Brewing
|
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gptkbp:bfsLayer
|
4
|