The name Tripel stems from the brewing process, in which up to three times the amount of malt found in a standard Trappist table beer is used. Tripels are bright yellow to deep gold in color. The head is big, dense, and creamy. Tripels have a complex aroma and flavor: spicy phenols, powdery yeast, and fruity esters with a sweet finish. Sweetness comes from both the pale malts and the higher alcohol. The lighter body comes from the use of Belgian candi sugar, which not only lightens the body, but also adds various alcoholic aromas and flavors. Small amounts of spices are sometimes added as well. Tripels are notoriously alcoholic, the best examples hide this quality, making them beers for sipping.