Tripel

From Zanecorpwiki

Originally used to indicated the strongest (i.e., most alcoholic) Trappist Belgian beers, the term in now applied to many strong ales. I've only had two Tripels, Golden Monkey and another (more traditional) that I don't remember the name of. To my taste, these were both somewhat sour brews that have a lot--maybe too much--going on. A lot of malt, a lot of alcohol, a lot of spices. I like more straightforward tastes and find Tripels a bit muddy.

I have found though that for me, the taste improves if I let the beer warm to about room temperature (70-75 degrees). It cuts down the sour taste quite a bit.

Speaking with a friend of mine, he agreed that Tripel are often sour--A taste like rotten apples--and suggested I try Pirrat.