The Belgian tripel is one of the most technically demanding styles to produce well — pale gold despite its strength, spicy yeast character from high-temperature Belgian fermentation, malt sweetness in balance, warming alcohol integrated rather than announced. Producing one without gluten adds a further layer of difficulty that most breweries have not attempted. The Gluten-Free Triple Ale from g Green / Brunehaut in Rongy is the result of taking that problem seriously: 8.5% ABV, pale gold, spicy yeast and malt sweetness present, certified gluten-free throughout. If you are Belgian and living in Tokyo and the standard Chimay White or Duvel is not an option at your table, this is the can that covers the same register without the gluten.
Rongy’s certified gluten-free tripel, from the 2010s
g Green / Brunehaut is based in Rongy, in the Hainaut province of southern Belgium, with the gluten-free range developed in the 2010s. Brunehaut is a family brewery, and the g Green label represents its full certified gluten-free lineup — a range built on the principle that dietary requirement should not determine which Belgian beer styles are available to a drinker. The Triple Ale is the strongest beer in the range at 8.5% ABV, and the most ambitious in terms of style: a Belgian tripel requires a specific yeast character and a malt base that gluten-free production makes harder to achieve.
The beer pours pale gold — the expected colour for a tripel, maintained here despite the alternative grain base. The spicy yeast character is present: the phenolic notes produced by Belgian high-temperature fermentation come through in the aroma and on the palate, giving the Triple Ale the identity markers the style requires. Malt sweetness provides body and balance, and the warming finish from the 8.5% ABV arrives at the end of each sip in the way a well-made tripel should — folded in rather than upfront. The gluten-free certification is independently verified, making this a reliable option for coeliac and gluten-sensitive drinkers who want a strong Belgian ale rather than a light lager.
How Gluten-Free Triple Ale is drunk at home
Santé! / Op uw gezondheid! (sahn-TAY / op-uw geh-ZONT-hayt) — French and Flemish respectively, both meaning “to your health.” In Hainaut, where French is the working language, Santé is the natural call — and at a Belgian table where the round needs to include everyone, a gluten-free tripel at this strength ensures no one is poured a lesser beer.
In Belgium, a tripel at 8.5% belongs to the serious end of the Sunday family lunch — the beer that arrives after the table has established its pace, alongside or following the main course. Stoofvlees, the slow-braised beef stew reduced to a dense, sweet-savory glaze, is the pairing the Triple Ale handles with the most authority: the malt sweetness of the beer and the caramelised cooking liquid of the stew operate in the same register, each deepening the other. Moules-frites suits it well in a lighter mode — the brine of the mussels providing a savoury counterpoint to the malt sweetness, the fries adding the salt that a strong ale at this ABV benefits from. Belgian fries with mayonnaise remain at the table from beginning to end, and the Triple Ale’s warming finish cuts through the richness cleanly.
Belgian beer festivals give the g Green range its broadest audience, where the Triple Ale takes its place alongside the Trappist strong ales that occupy the same strength category in the conventional range.
How to drink it in Japan
The Gluten-Free Triple Ale is a cold-season beer in Japan — October through March — when a strong pale ale at 8.5% with a warming finish suits the temperature and the slower pace of winter evenings. It is also the bottle to open at the gatherings that mark the Belgian calendar in Tokyo: St. Nicholas Day on December 6, Belgian National Day in July for those who prefer something with weight, or any occasion where someone at the table needs a gluten-free strong ale rather than a lighter option.
At FamilyMart, try it alongside a cheese-filled steamed bun from the bakery counter — the mild dairy richness and the slightly sweet dough provide a backdrop that lets the spicy yeast character of the Triple Ale come forward without competition. For a composed pairing at home, serve it with roasted duck breast glazed with mirin and soy — the caramelised glaze and the rendered fat of the duck find a direct counterpart in the malt sweetness and the warming finish of the beer. The pairing shares the logic of Stoofvlees: a rich, slow-cooked dish alongside a strong Belgian ale, the fat and the malt in a working equilibrium.
Certified gluten-free tripels do not appear in Tokyo’s specialty import shops in any meaningful way. By the case from Omori Mart — 330ml × 24 cans — the per-can cost is accessible for a beer at this strength and certification level, and the case format supports households that keep it as a winter staple rather than a one-time purchase.
Get Gluten-Free Triple Ale delivered in Japan
Gluten-Free Triple Ale is available from Omori Mart in a 330ml × 24 can case, delivered nationwide across Japan.
- Free shipping on orders over ¥15,000
- Pay at FamilyMart, 7-Eleven, or Lawson — or by bank transfer or card
- Nationwide delivery to any address in Japan
Rakuten and Amazon Japan do not carry this label. Omori Mart stocks the g Green / Brunehaut range so that every Belgian beer style is available to every drinker, regardless of dietary requirement.
[Shop Gluten-Free Triple Ale →]
https://omorimart.com/product/gluten-free-triple-ale-can-330ml-x-24-cans/
Santé in Rongy, where a Hainaut brewery spent the 2010s working out how to make a gluten-free tripel worth drinking at 8.5%, and kanpai at a Tokyo table in December — pale gold, spicy, warming, and no one at the table left out of the round.
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