Brugge Tripel

The secret of the BRUGGE Tripel city beer is the unique composition of the “gruut” blend of herbs and spices used to enrich its flavour and aroma. In Bruges, anyone brewing beer was obliged to purchase “gruut” from the city’s herbs and spices shop, known as the “Gruuthuse”. Jan van Brugge and his descendents, who later changed their name to Van Gruuthuse, had a monopoly on the sale of Bruges “gruut” that lasted late into the 16th century. At the same time, taxes were levied to the Count of Flanders. In BRUGGE Tripel, this medieval tradition continues.


Alcohol percentage


Serve at

Type Tripel
Ingredients Water, barley malt, glucose syrup, hops, sugar, herbs, yeast
Fermentation High fermentation - Re-fermented in the bottle
Flavour Bitter, rich, creamy, spicy
Color EBC: 12
Bitterness EBU: 28
Combines with Gambas, red meat, red mold

Other Brugge Tripel beers

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