Which of the following is a characteristic of the mouthfeel of a Belgian Tripel?

The mouthfeel of a Belgian Tripel is characterized by medium-light to medium-high carbonation. This level of carbonation contributes to the beer's refreshing and lively nature while enhancing the perception of its fruity esters and spicy phenols typical of Belgian yeast. The carbonation level helps support the beer's aromas and flavors, providing a dry finish that balances its malt sweetness.

While heavier mouthfeels can be found in other styles, a Tripel typically avoids being full-bodied or heavy, which aligns with the correct choice. Additionally, the beer does not present a flat sensation; low carbonation would detract from the overall experience. The mouthfeel is not typically described as thick and creamy, as that would be more representative of styles such as milk stouts or cream ales. Thus, the medium-light to medium-high carbonation is essential in defining the mouthfeel of a Belgian Tripel, making it an appealing option for many beer enthusiasts.