The Beer
The Trappist Monks have always been great brewers and are responsible for some of the world’s finest beers. There are five Trappist Breweries left in the world, all in Belgium. The most well known and best-distributed is the Chimay label boasting 3 different Trappist Beers; their flagship red label (like a Dubbel), their blue label Grand Reserve (originally introduced as a winter warmer, but so popular they now make it year-round) and their Tripel, yellow label ‘Cinq Cent.” It is this third version I am drawn to today.

The name Tripel (sometimes spelled Trippel) probably refers to the higher amount of grain used to brew this beer, hence the higher alcohol content— but the origins are uncertain. It is almost as pale in color as a pilsner (read Budweiser, Coors, Miller and the like), with a hint of reddish-orange. But at around 9% alcohol, it is a bit fuller and certainly more complex.

The Belgians are fond of using adjuncts in their beers. These include everything from bitter orange peel and rock candy sugar to clove and coriander, even licorice. This beer has a distinct note of coriander. It also has a world-class snow-white rocky head. When you pour this beer, I strongly recommended you use a chalice-style glass to accommodate the head and accentuate the aromas. Mildly hopped and fruity, with a distinctly dry finish, this golden siren is all about the beauty of light roast malt and the magic of traditional yeasts. Raise a glass to the King of Summer Beers!

The Extras
The complex flavors in these two are enough to drive any pairing. With a longtime tradition like cheddar and ale, the accompaniments can range from the mundane to the bizarre. I like to stick to tradition with apples, cured meats, and hearty wheat bread.

Why It Works
Cheddar is one of the most intriguing flavors in the world, and this Belgian Trappist beer is more than a match in both heft and flavor. Sometimes a summer-friendly beverage can be too ‘light’ on the palate to balance the cheese, but this Tripel is weighty without being heavy. Hard to explain, but easy to experience. Both the cheese and the beer bring fruity flavors, with rich beefiness in the cheese and light hops in the beer providing the perfect balancing elements.

Created for Barbara Admas Beyond Wonderful
by Cheese Expert, Mark "The Cheese Dude" Todd.

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