Which style is described as a Belgian strong pale ale of abbey origin?

• A. Lambic
• B. Gueuze
• C. Tripel
• D. Framboise

Answer: (C)

In Belgian beer terminology, a strong pale ale brewed by abbeys is called a Tripel. The term signals both strength and a pale, golden to amber appearance, with higher original gravity that yields a notable ABV often around 8–10%. Tripels are yeast-forward, showing fruity esters and spicy phenols from the Belgian yeast, and they belong to the family of abbey-origin beers that historically included other strong, well-attenuated ales.

Lambic beers are a different tradition altogether: they’re spontaneously fermented with wild yeasts, producing sour, funky flavors rather than the clean pale ale profile. Gueuze is a blend of young and old lambics, also sour and fruity in a way that doesn’t match the strong pale ale concept. Framboise is typically a fruit beer made from a lambic base or similar souring method with raspberries added, not the high-gravity, pale, abbey-origin style.

So, the description points to Tripel as the best match.