In the mid-19th century, Belgian monks began increasing the alcohol content in their popular monastery-based brews, crafting a dubbel, tripel and even quadrupel strength version on their abbey ales. It should be noted, however, that the recipe adjustments led to more than a variation in ABV; while the dark and toasty dubbel brew is coffee-colored and drinks like a heavy brown ale, the tripel is lighter in color, with a strong hoppy flavor more akin to an IPA. Tripels generally range from 8-10% ABV and are often served in a tulip-shaped glass, allowing you to better appreciate the aroma as you slowly sip this boozy ale.