Beer when it was received by a tavern in Belgium would either have a one X two XX or three XXX labeling the alcohol content. The tripel was always the largest gravity of all of them and usually had the most complexity.
Tripels, are not easy to make, especially true when we had to create the Tripels style flavor profiles of this beer without the 9%+ alcohol content. It was a bit of experiment in malt analysis. The result is outstanding!
Style – Tripel
IBUís – 23
ABV – 6.2%
Hops – Styrian Goldings, Czech Saaz
Malts – Pilsner Malt, White Wheat Malt, Munich Malt, Flaked Wheat, Flaked Oates
Adjunct – Caramelized Candi inverted sugar
Appearance – Pours a hazed, dulled golden body with a very tall, meringue-like, white head.
Smell – Juicy Fruit is immediately present with faint bready malts and a light coating of spice. This beer is trailed by notes of floral fruity esters that linger in the nose.
Taste – Starts sweet, with a taste of honey candies and notes of marshmallow. Tangy wheati-ness, then a variety of flavors cross the tongue, including: banana, honeydew melon, orange marmalade, chopped coriander, and a light pinch of white pepper. This beer has a slight, subtle bitterness before it transitions into a touch of heat from the alcohol as you arrive at the drying, fruit finish.
Mouth feel – Medium-bodied. Medium carbonation, lively and a bit fizzy.