Une Annee Tripel 4Pk

Une Annee Tripel 4Pk is a Belgian-style tripel brewed with American hops in Chicago, Illinois, packaged as a four-pack at 8.7% ABV. What distinguishes this ale is its deliberate fusion of Old World Belgian brewing tradition with New World hop character — Bravo and Willamette varieties add a peppery, herbal dimension rarely found in the style. Une Année Brewery earned recognition at the 2018 Great American Beer Festival as one of the best rising breweries, according to Porch Drinking.

Quick Facts: ABV: 8.7%  |  Origin: Chicago, Illinois, USA  |  Style: Belgian-Style Tripel  |  Brewery: Une Année Brewery

Production & Heritage

Une Année Brewery was founded in Chicago and later relocated operations to Niles, Illinois. The brewery built its reputation on Belgian-inspired ales interpreted through an American craft lens. This Tripel is brewed with a combination of Bravo and Willamette hops — an unconventional choice for the style, as most traditional Belgian tripels rely on European noble hops or minimal hopping. The result is a medium-bodied ale with elevated bitterness and pronounced herbal-spicy hop aromatics layered over classic Belgian yeast character. Une Année is also known for barrel-aging select releases in ex-Journeyman Distillery Featherbone Bourbon barrels, underscoring the brewery's experimental philosophy.

Tasting Notes

Aroma: Rich golden in the glass, the nose opens with honey-sweet malts and light candy sugar before shifting into ripe mango, banana, and peach. Beneath the fruit, herbal and zesty hop notes mingle with faint allspice and a warming suggestion of alcohol.

Taste: The entry is smooth and creamy, with wheat malt providing body alongside bright citrus and bubblegum-like Belgian yeast esters. Mid-palate, the American hops assert themselves with welcomed bitterness that builds into peppery and spicy accents. By the peak, the 8.7% alcohol emerges as gentle warmth, balancing the residual sweetness without turning hot.

Finish: Medium in length with good carbonation carrying the flavors through. Lingering notes of spent citrus peel, faint spice, and a dry herbal bitterness keep the finish clean despite the beer's substantial body.

How to Drink Une Année Tripel

Pour into a tulip glass or Belgian chalice at 45–50°F to fully release the aromatic complexity; this ale rewards patient sipping without any additions. A Tripel Shandy made with fresh lemon juice and a touch of elderflower syrup plays off the citrus and floral hop notes beautifully. A Belgian Michelada — using tomato juice, hot sauce, and lime — works surprisingly well here, as the peppery hop bitterness harmonizes with savory, spicy elements. For a dessert-leaning serve, a Tripel Float with a scoop of vanilla bean ice cream transforms the banana and candy sugar notes into something reminiscent of bananas foster.

Best For

• Introducing craft beer drinkers to Belgian-style ales with an American twist
• Pairing alongside a charcuterie spread at an intimate dinner gathering
• Sharing with homebrewers who appreciate hybrid hop selections in traditional styles
• Seasonal sipping during autumn and early winter evenings when heavier ales shine

Frequently Asked Questions

What does Une Année Tripel taste like? It delivers ripe mango, banana, and citrus from Belgian yeast esters, balanced by peppery and herbal bitterness from its American Bravo and Willamette hops. The medium body, creamy mouthfeel, and 8.7% ABV warmth make it rich but surprisingly drinkable.

How does Une Année Tripel compare to Unibroue Fin du Monde? Both are Belgian-style tripels hovering near 9% ABV, but Fin du Monde leans more heavily into traditional Belgian spice and honeyed sweetness with minimal hop presence. Une Année Tripel distinguishes itself with noticeably higher hop bitterness and herbal character from its American hop bill, making it a drier, more assertive interpretation of the style.

Is Une Année Tripel good for beginners? Its fruit-forward aromatics and creamy body make it approachable, though the 8.7% ABV and moderately bitter finish may challenge drinkers unfamiliar with stronger Belgian-style ales. Pouring a small tasting portion in a proper glass is the best way to ease into it.

Where is Une Année Tripel made? Une Année Tripel is brewed by Une Année Brewery, which originated in Chicago, Illinois, and later moved its production facility to nearby Niles, Illinois. The brewery specializes in Belgian-inspired ales brewed with an American craft sensibility.

What foods pair well with Une Année Tripel? Aged Gouda or Gruyère cheese highlights the malty sweetness, while mussels in white wine sauce mirror the ale's Belgian roots. Thai green curry matches well against the herbal hop bitterness, roasted chicken with herb butter complements the spicy yeast character, and crème brûlée echoes the caramelized sugar notes in the malt.

What sizes does Une Année Tripel come in? The standard retail format is a four-pack; individual can or bottle size may vary by release, so check the packaging for specific volume details.

Is Une Année Tripel worth the price? It positions in the craft premium tier — above mass-market Belgian-style ales but accessible compared to barrel-aged or limited releases. The American hop twist and solid 8.7% ABV provide genuine distinctiveness that justifies its price point within the specialty tripel category.

Why Une Année Tripel?

The decision to build a Belgian tripel around Bravo and Willamette hops is not a gimmick — it fundamentally reshapes the style's flavor architecture, adding layers of herbal bitterness and peppery spice that pure Belgian traditions intentionally omit. Une Année Brewery emerged from the competitive Chicago craft scene with enough credibility to earn recognition at the Great American Beer Festival, and this Tripel is a clear expression of their hybrid American-Belgian philosophy. At 8.7% ABV with genuine complexity in the glass, it rewards both casual drinkers seeking something beyond a standard pale ale and seasoned Belgian ale fans looking for a new interpretation. Few American-brewed tripels commit this fully to hop-driven differentiation while still honoring the yeast-forward character that defines the style.