"Tripel", means that the beer has undergone three fermentations: one main fermentation, then a second fermentation and, finally, a fermentation in the bottle. The operation of fermentation ensures that an alcoholic drink is obtained from a liquid rich in sugars: the wort (the sugars come from the starch of the barley, which are converted by the enzymes of the barley grain itself). The operation proceeds as follows: the wort is sprinkled with brewer’s yeast and the mixture is left to ferment for four to eight days. Carbon dioxide gas is formed together with the alcohol which makes the beer fizzy. The beer is then stored for a number of weeks at a temperature of around 0°C, until it is fully matured. Then it is filtered with sterile filters and drawn off.