I have never tried the Tripel, but the beers I have brewed using Abbey are sure belgian yeast
and make good beer in their own reguard. I have done it several times FWIW YMMV.
Perhaps this is first hand insider information Huh
I cultured up a bunch of yeast from a bottle of Trippel and email the brewery to ask about specifics on the yeast, here is the response I got;
Thanks for the kind words about our beers and for your question about yeast.
I have to break it to you though that our Belgian yeast strain that we use to brew Abbey and Trippel is a proprietary strain.
For this reason we do not use that particular yeast strain for bottle conditioning Abbey and Trippel.
What you probably have is the yeast used to brew Fat Tire, Sunshine Wheat and a few of our other ales.
That being said, this is still a fine yeast strain!
Some of its characteristics describe it as a clean fermenting yeast with some esters building as the fermentation temperature grows warmer. You might get some estery notes like green apple, licorice, fruity, maybe a bit solventy if the fermentation temp is really high.
It is a highly flocculent yeast that starts fast if pitched in a sufficient quantity. Ferment at 17 – 20C for a cleaner profile and 25 – 28C for a more fruity/estery profile.
If I were brewing a Trippel with this yeast, I would ferment on the warmer side and turn more to spices and/or citrus peel for a Belgian-esque character.
Good luck and have fun brewing.
If I can answer any more of your questions, let me know,