A Tripel beer is a Belgian style of beer that is strong, usually ranging from 8% to 10% ABV, and is pale in color. It has its roots in the Belgian Trappist beer tradition, and only beer brewed by a protected and certified order of abbey monks may be called Trappist. The name "Tripel" was generally used for the strongest beer in a monasterys repertoire, and barrels were traditionally marked with Xs to signify strength, so three Xs would be for that abbeys Tripel. Tripel beers are not three times anything, and the term "Tripel" comes from the Low Countries, though the origin of the term is unknown.

Tripel beers are usually simple in grain profile and gain their predominant flavors from warmer fermentation temperatures and the use of distinctive Belgian yeast strains. They have a wide array of yeast-derived aromas, ranging from passionfruit to honey, and are balanced. The balance of aromas is key to almost all Belgian styles of beer, and the goal is to make an aroma perceptible, but not identifiable.

Tripel beers are not to be confused with triple IPAs, which have almost nothing in common with Tripel beers other than that they are both beer. Tripel beers are typically described as being fruity, flowery, spicy, sweet, malty, and sometimes grainy, with a slightly bitter or dry finish. They can be enjoyed by themselves or paired with fresh dishes and certain desserts, such as fruit tarts.