How do you drink a Belgian Tripel?
How do you drink a Belgian Tripel?
Tripels are best warmed to at least 50 degrees. Never serve one fresh out of the fridge. They are very complex and serving them cold dulls your ability to taste all the goodness. Ironically, Tripels are lighter in color than Dubbels, from pale gold to pale amber, measuring in at 4.5-7 SRM.
How do you ferment a Belgian Tripel?
Ferment at 64°F for 2 days. Raise fermentation temperature by 2°F every 2 days until 76°F. Hold at 76°F until gravity is stable, about 7 to 10 days. Cellar carbonated bottles for at least 1 month.
What does Belgian Tripel taste like?
The flavor of Belgian tripel follows suit, offering a “marriage of spicy, fruity, and alcohol flavors supported by a soft, rounded grainy-sweet malt impression, occasionally with a very light honey note.” Spicy hop flavors are usually present, and hop bitterness is medium to high, supported by peppery fermentation …
Is a Tripel an IPA?
A triple IPA is a very different beer. Where the history of Belgian tripels stretches back hundreds of years, the triple IPA officially arose within the last ten years. IPA stands for India Pale Ale, a hoppier version of the traditional British Pale Ale.
Why is it called a Tripel?
The name tripel was generally used for the strongest beer in a monastery’s repertoire. The story goes that barrels were traditionally marked with X’s to signify strength, so three X’s would be for that abbey’s tripel.
What is a TIPA?
But another, more curious style is creeping into the lexicon: the triple IPA (TIPA or IIIPA). The Brewers Association defines an American India Pale Ale as having an ABV of 6.3%-7.5%, while an Imperial or Double IPA should fall somewhere in the 7.6%-10.6% range.
What is De Dolle’s Tripel style?
De Dolle’s take on Tripel is definitely in line with their irreverent, laissez-faire brewing style. Chilled in a coolship before pitching their house yeast, a magic mix of airborne yeast and bacteria is allowed to mix into their cooling wort. Despite this element of unpredictability, De Dolle’s beers are consistently delicious.
What is De Garre beer?
This beer is brewed by Brouwerij Van Steenberge, famous for other big Belgian ales Piraat and Gulden Draak. The De Garre glass is as distinctive as the beer with a doorknob base and rounded chalice supporting such a big beer.
What is the grist for my Golden Falcon Belgian Tripel?
The grist for my Golden Falcon Belgian Tripel is pretty typical for a Belgian beer. I start with 12 lb (5.4 kg) of German Pilsner malt (blasphemy, I know…), and add on ½ lb (227 g) of Aromatic Malt and another ½ lb (227 g) of Victory malt. I also add, before the boil but after the mash, 1 lb (454 g) of ordinary table sugar.
What is a tripel beer?
Tripels are in the Trappist or Abbey beer family, being one of the styles originally brewed by monastic breweries, though they’re now a staple for many breweries. They’re pale in color (someday I’m going to learn why there’s a weird color oscillation in Abbey-style beers), and relatively strong, usually coming in at the 8–9% ABV range.
