In an 8 ounce sealable jar add the Westmalle Tripel (or other Tripel style ale), sugar and salt. Mix together until the sugar and salt have dissolved. Add the 8 ounces of prepared salmon caviar and gently, toss with a spoon to evenly coat the salmon eggs. Seal with a lid and let sit for 2 hours in the refrigerator, to absorb the flavor of the Trappist Ale.
To serve, strain the caviar from the Tripel beer brine with a perforated spoon. Use with some of the recipe suggestions mentioned below. This Tripel Cured Salmon Caviar will hold for up to a week in the refrigerator.