Triple beers, historical heritage or triple scam?

Le Regard Libre N° 69 - Max Moeschler

You've probably already come across these powerful, aromatic beers proudly bearing the «triple» appellation, perceived as a guarantee of quality and tradition, but also of the consumer's expertise and virility. Although present in virtually every bar and beer store and appreciated by many, the triple style remains somewhat nebulous in its definition and often leads to confusion. Is it triple fermentation? Three times as much grain? Hops? Alcohol? Let's take a look at a style that's both famous and little-known.

The history of this style dates back to the 9th century, in Belgian monasteries. At that time, beer brewing was exclusively carried out by monks. To save money, the monks produced three batches using the same grains, so each batch had to