Witkap Tripel a typical pale gold in colour, with a bubbly white head. Nose is very complex, with fruity citrus notes (oranges and lemons) combining with rubber inner tubes and musty, sock-like notes. In the mouth this complexity continues - it is sour in the manner of a gueuze, dry and very reminiscent of a white wine. Chalky yeast notes are also present, although the beer was initially poured clear. Citrus fruit is again very apparent as orange, lemon and pineapple flavours. The mustiness of the nose also comes through with a more leathery quality, all leading into a warming, slightly harsh and grainy finish, like a spirit. Aftertaste is of lingering citrus and leather. Mixing the yeast in seems to have a marked smoothing effect, quelling the initial acidity. Overall, this seemed to be a departure from the usual tripel style, with hints of flavours more often associated with the wild yeasts found in lambics, for example. We did wonder whether this was intentional, but it's clear that the odd flavours have turned it into a fascinatingly complex and enjoyable beer.

	Steenbrugge Dubbel is an abbey beer of top fermentation with an alcohol volume content of 6.5 %. It is a dark and malty beer. It is served in its goblet glass at a temperature between 8 and 12 °C.

This tripel is a strong blonde beer in which both the bitterness and the fruitiness of the hops make their presence felt. The recipe has recently been changed to include a higher proportion of aroma hops. It has a subtle aroma with touches of fruit and impressions of malt, cloves and flowers. The main taste is of fruit. It is a balanced beer that is never too bitter. The alcohol comes to the fore in the finish. The Kasteel Tripel is the mother beer for the exclusive Trignac that is matured in brandy barrels.