ONDINEKE OILSJTERSEN TRIPEL is the second of two beers we are BrewViewing from BROUWERIJ DE GLAZEN TOREN for the month of June 2016.

NOTE: In our first BrewView for Brouwerij De Glazen Toren and their Saison d’Erpe-Mere, we have provided a detailed history about the brewery and the principal individuals who run that enterprise. To read that BrewView, click here. For the sake of expediency, and not to risk sounding repetitive, we simply provided the BrewView for Ondineke Oilsjersen Tripel.


Style category: Belgian Tripel

Ondineke, subtitle Oilsjtersen Tripel (Tripel from Aalst) was the second beer of De Glazen Toren introduced under its own label.

Ondineke derives its name from the main character of the most famous novel of the most renowned author of Aalst ( De Kapellekensbaan by Louis Paul Boon, translated into English in the early seventies as “Chapel Road”). A statue of Ondineke can be found at the entrance of the City Hall of Aalst.

Ondineke is a classic tripel, brewed in the ancient way, again with exclusive natural ingredients: artesian water, malt (barley), hops, yeast and liquid candy sugar. As in the Saison no spices are added.

Ondineke is an unfiltered top fermenting beer. It is soft, creamy, and of golden color. It is double hopped with the last real hops available from the region of Aalst (The variety is Hallertau Mittelfrüh).

Just like the Saison, Ondineke is bottled in 25.4 oz. bottles. The self-designed wrapper is white, yellow and red (the city colours of Aalst).

Ondineke has a positive taste evolution and the bottles are best kept standing in a cool, dark place. It is best before two years after the bottling date.

It’s alcoholic strength makes this a beer to be savoured. Preferably Ondineke is to be served at a temperature between 6 to 10 °C. Moreover Ondineke is at its best when served in the originally designed Glazen Toren glass.


 8.5% ABV,  we served at 48° F in an oversized wine glass. (We could not obtain the official De Glazen Toren branded glass in time for this BrewView, so we opted to use a glass that has a similar shape to their official glass.)

It poured a 2-finger height, white colored head that is dense and tightly bubbled.  The beer color is in between a Pale Gold / SRM value of 4, and a Deep Gold / SRM value of 6 (the brewery calls it “Honey-like Golden”). The meniscus is medium to slow rising, rim variation color is straw /SRM value of 3. The Brussels lacework the head left behind once it collapsed (within 3-4 minutes) was even-sheeted on the sides of the glass. After about 8-9 minutes, the head kept at a 1/8″ height during consumption.

NOTE: All BrewView notes here are with the yeast gently roused up in the bottle before decanting. As you know, we prefer the “yeast dump” while drinking Belgian ales. It’s just what we prefer…

There are certain Belgian beer styles that have immediately recognizable aromas / bouquets if you have spent any amount of time enjoying them. Belgian Tripels certainly fall in that category. Of course, there are creative differences from brewery to brewery. This Tripel has the classic aromas – fresh bready yeast, fruity (apricot, ripe peach) a tad touch of honey, and of course, the classic bubblegum esters. We knew the first sip was going to be fabulous…

This is a very true to style, classic tasting, Belgian Tripel. Spicy phenols from the yeast (white pepper) and hint of hop bitterness, ripe peach and apricot, a touch of white flower honey, and a malt sweetness to round it out.  The final yeast dump / beer pour really kicked up the breadiness and spiciness in the flavor… The ripe peach / apricot flavors intensify for the better.MOUTHFEEL / PALATE:
Medium bodied, the effervescence level is medium, bordering on high. With many classic Tripels, there is a creaminess in the mouth upon your first sip along with a white pepper spiciness in the finish. The effervescence hits the sides and the back of the mouth when you take each sip. The finish is yeasty, bready, with malt caramel sweetness. For it’s ABV%, it is a very easy drinking Tripel.


APPETIZERS: (Cheeses) Rich, Blue veined, or Washed Rind chesses would go very well- many to choose from. We would suggest Trappist cheeses. Charcuterie platter with rich cuts of meats.

ENTRÈES: Wide open.  But of course, Moule-Frite! Other foods that come to mind:  Flemish Hare, rich pizzas with fresh basil, honey glazed ham with asparagus.

DESSERTS: Caramelized orange cheesecake, apricot torte, poached peaches in Belgian Candi sugar, pecan pie, royal butterscotch cake.

Excellent Belgian Tripel. It is in our opinion, among the top of all in that style category in Belgium. Given what we have learned about Brouwerij De Glazen Toren, we were totally confident that it would be a winner.

Trying this for the first time was like when you know that your favorite sports team is so hot, there is no way they could lose in their next game! This beer is like that. Another great Tripel to introduce your friends to who are trying this style for the first time.

World class for sure- you could cellar this for 3-5 years with the spiciness rounding out, and the fruity flavors deepening. Put this in your “Top Tripels” list if you have one… it’s a must have.

Glazentorenweg 11, 9420
Erpe-Mere, Belgium
Beerphone: +32 53 83 03 80
Fax: +32 53 83 68 17
Jef Van den Steen:

HRA: 71501
VAT: 478 337 286
Acc.: BE/1G000133700

Opening hours:
Fri: 2:00 PM – 5:00 PM
Sat: 8:30 AM – 5:30 PM

BrewView author GORDON A. PONCE is the main driving force behind Belgian Beer Since 1983, Gordon recognized that beers from Belgium were special, set apart from the typical craft beer.

He views beers from Belgium (plus Belgian-style and Belgian Inspired beers from other countries) great examples of the brewer’s art. Gordon and his wife live in beautiful Northern California- a great place to enjoy Belgian beer!      Ecclesiastes 8:15