Gouden Carolus Tripel?

I'm not a big fan of aging any tripels, but you can't go wrong with cuvee van de keizer blauw. I try to drink all cuvee van de keizer blauw bottles after aging at least 2 years

 

Just personal preference. There are a few Tripels that I like to have maybe 6--12 months after brewing, but none that I really like to set away for a good, long-term cellaring.

It depends on what you are looking for in cellaring a beer. I like how darker beers develop sweet, dark fruit, or toffee-like flavors over time, and I don't associate those flavors with Tripels. I also like how carbonation makes a well-cellared Belgian Strong Dark Ale smoother. This kind of change might be appreciated in a tripel, as well, but I think I prefer my tripels more effervescent.

A short cellaring may benefit some boozy tripels, because it allows the alcohol burn to level off somewhat. I can get behind that for some beers like Golden Monkey, but over the long haul, i only see diminishing returns.

 

I prefer tripels on the fresher side, and Charles does not recommend aging his tripel. I do recommend giving the Keizer Rood a couple years if you have the opportunity (it is a Grand Cru version of the GC Tripel). We had a 2010 last year and it was fantastic. The body stays super creamy and as the esthers start to mellow the orange peel becomes more prominent, it tastes like orange creamsicle.