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Food Pairings »

Fred's Trippel Polish Love Coffee Cake »

New Belgium Cookbook


Ingredients #1:

1/4 cup margarine

1 cup sugar

2 eggs

1 tsp. vanilla

2 Tbs. cinnamon


Ingredients #2

2 cups flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt


Topping Layer:

1/4 cup flour

1/2 cup sugar

1/2 cup crushed walnuts


Additional Ingredients:

3-4 Tbs. buttered Crisco

1 1/4 cup sour cream

1/2 cup Trippel


* Heat oven to 350F.

* Butter and dust with flour two 8x4 loaf pans.

* Combine ingredients #1 in a large bowl and beat for two minutes. Mix ingredients #2 in another large bowl until combined. Combine bowls #1 and #2 alternately in another bowl with the sour cream. Finally, add the Trippel.

* Mix the topping/layer ingredients in a bowl. Fill the loaf pan with 1/3 of the cake mixture, and then sprinkle a layer of topping. Now pour in the remaining cake mixture. Place pans in the oven and bake for 70 minutes or until a toothpick or skewer inserted into the middle comes out clean.

Roasted Loin of Rabbit with Truffle-Madiera Sauce »

Vincent Clark, Chef and Owner of Food for Thought Catering recommends:

Roasted loin of rabbit with truffle-madiera sauce, Farrotto (farro cooked risotto style with trumpet mushrooms, sage and leeks) and creamed greens (swiss chard, spinach and collard greens)

Trippel is a  big Belgian ale that is the perfect pairing for game & earthy dishes. So I chose contrasting earthy flavors to pull this all together. The grassy taste of the creamed greens & sage, earthiness of the faro & trumpet mushrooms and tied it all together with the madiera sauce to add a bit of sweetness to smooth it all out.

Trippel Cheese »

Derek Kennedy, Cheese Aficionado, recommends:

Being graced by this beer we must grace it in kind with cheeses. The classic Spanish cheese Manchego is perfect embodiment of that idea. Another lesser-known but not less admired choice would be Livarot, a wash rind cheese from France. Not for the faint of heart, Livarot has a pungent aroma but its overall structure lends well to the creaminess of Trippel.


Rabbit or Pheasant Rissoto in Cider Sauce »

Melissa Newell, Owner of Terroir Restaurant, recommends:

This beer, sweeter up front with intense hoppiness on the finish, would pair well with many game meats. Two dishes immediately come to mind, braised rabbit served with sage spaetzle or pan roasted pheasant breast served with a cider sauce and barley risotto. The gaminess of the meats will be cut through by the body and background hops of the beer. This is a very complex and layered beer that for dessert or a cheese course, I would pair with an aged gouda, preferably Old Amsterdam or Prima Donna. This rich Belgian style triple will complement just about any braised meat and nutty cheese.