Westmalle Triple Beer, 6x330ml

£9.9
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Westmalle Triple Beer, 6x330ml

Westmalle Triple Beer, 6x330ml

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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The verdict: Here’s the thing about Funky Buddha: They’re versatile down there in Florida. In one tasting, they’ll score big with really bold, crazily flavored beers, as they just did in the barrel-aged stout tasting with imperial stouts flavored with coconut and bacon. In this tripel tasting, they entered two: One made in apple brandy barrels that tasted like a pie, and another that—wait for it—is just a really solid, regular ‘ole tripel. Point is, they’re known for their skill in balancing flavored beer profiles that other people would bungle, but they can do multiple things well. This one is impeccably balanced—light Belgian yeasty esters on the nose, with herbal hops and a touch of wheaty malt. Grassy hops are present on the palate, and the 9.3% ABV is pretty well hidden, roughly the same as several tripels in the tasting that were considerably smaller. This is one of those entries that didn’t necessarily top individual score sheets, but everyone liked. Though strong Belgian pale ales have existed for centuries, the “tripel” name wasn’t used until the Trappist monks at Westmalle Abbey changed the name of what they’d called Superbier, their heaviest pale ale, in 1956. Tripel is thought to denote the strength of the beer, though dubbels and quads are entirely different styles of dark beer.

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. Tripels can be hard to find at your local craft beer bar or bottle shop. Not to worry – the style is one of the most satisfying and straightforward to homebrew. We’ll break down what you need to know to homebrew amazing Belgian Tripel. What is a Belgian Tripel? Tripel is a traditional and delicate beer style. That doesn’t mean there isn’t room for creativity. Breweries from Belgian and around the world brew some interesting and delicious takes on the classic genre.The verdict: Chalk it up, that’s two from Huntsville, a city I’ve previously written an in-depth beer guide for, if you ever happen to be visiting. Oddly enough, every taster present on this day of tasting gave this beer the exact same score, although they all enjoyed slightly different aspects of it. Miracle Worker has an excellent malt profile with great complexity; funny, considering that the description makes it sound like solely pilsner malt. One would think there was at least a decent amount of wheat in there, as the beer conveys some pleasantly grainy, bready characteristics before segueing into subtle spice and floral/herbal hops. Regardless, it was enough for one taster to consider it “ON POINT.” It could be considered a good example of an “Americanized” Belgian tripel, considering that it still uses a Belgian yeast strain, but produces a much cleaner, brighter beer than the Belgian-made tripels tend to be, with an emphasis on drinkability rather than richness. A traditional decoction mash is used to produce a highly fermentable wort with a beautiful, deep golden color. For homebrewers using well-modified malts, this isn’t necessary. In addition to the main article, I wrote a second blog post at All About Beer with material that didn’t make it into the main article for reasons of space and so on. Here it is. This beer was considered to be very strong, especially in comparison with what else was being brewed around that time. The Westmalle Tripel continued to build on its characteristically strong and refined character, by using only natural ingredients in the brewing process – such as real hop flowers from Eastern Europe – and the highest quality barley malt.

A bit of history: While the brewery’s history is rooted in the Trappist Monastic tradition, St. Bernardus is actually brewed outside the walls of St. Sixtus, where the monks only brew for themselves and a few local taverns. Under the guidance of brewer Jan Adriaensens, thebrewery is continually improving and making new investments to maintain its reputation for high quality brewing. They’ve introduced new fermentation tanks, a new filling line and hot rooms that lie underground so as not to disturb the courtyard. The brewery produces three beers. Westmalle Dubbel is a 7% abv Dubbel. Westmalle Tripel is a 9.5% abv tripel, was first brewed in 1934 and the recipe has not changed since 1956. It is made with pale candy sugar and has a very pale colour produced from a mash of light pilsener malts. Styrian Goldings hops are used along with some German varieties and the classic Saaz pilsener hop. After a long secondary fermentation Westmalle Tripel is bottled with a dose of sugar and yeast. Westmalle Extra is a 5% abv beer with limited availability, i.e. a patersbier. It is the beer drunk by the monks during the working-day. [4] [5] It has been speculated that Westmalle's choice of three types of beers was based on the Holy Trinity. [6] The word ‘ tripel’ makes reference to the fact that ingredients are used in quantities larger than usual. It is a strong, predominantly blond beer with a strong taste of malts and/or hop bitters. You can tell the Westmalle Tripel from the Dubbel by its label, which looks antique and yellowed, and the bottle cap in the same colour stamped with the brewery’s initials.Belgian Tripel is a strong pale ale, between 8 to 12% ABV. It’s defined by distinct notes of bready malts, herbaceous and floral hops, and complex fruit and spice from the yeast. The original and arguably best, Tripel Westmalle, is a work of art. The archetype of the Tripel style, Westmalle’s version serves as an inspiration for brewers around the world. A bit of history: The Val-Dieu Abbey has been destroyed four times since its founding in 1216, most recently during the French Revolution. But monks remained until 2001. In 1997, laymen continued the Abbey’s brewing tradition with a blonde, a brown and this triple. Yeast selection and fermentation control is what makes or breaks brewing a great Tripel. Pitching a large amount of healthy, specially selected yeast is crucial to success. Their foresight was impressive: The beer itself is, today, perfectly au courant. Its deep golden body is offset by a snowy white head, fed by a cascade of bubbles that flash and dance to the surface. Notably, it has hops in the nose—they’re lightly herbal—along with honey and esters of pear and banana. Hop oils collect on the bubbles in the foam, and they arrive first in the mouth. This is unusual; most Belgian beers have little or no evident hopping, but Westmalle Tripel is stiffened with a fairly stout dose. “The bitterness is very important, which is around 38 to 40 [international bittering units],” says Adriaensens. He prefers to think of the beer as “hoppy” rather than bitter, and he uses a blend of six varieties of hops. Even in this, the abbey seems to have anticipated the direction beer would ultimately go. Wyeast 1214 (Belgian Ale) and White Labs WLP500 (Trappist Ale), both possibly from Chimay, also produce very nice tripels. These yeasts produce intense and complex esters, almost indescribable in character due to the complexity. The malt character comes through well and the phenolic spiciness is subdued. Both strains are somewhat slow to start, but attenuate well when given a slightly longer fermentation time. When fermented higher in the recommended temperature range, around 72–76 °F (22–25 °C), the ester character doesn’t significantly change or overpower the yeast character as much as some strains.

The Westmalle Tripel is a clear, golden yellow Trappist beer at 9.5 °. The slow brewing process and the secondary fermentation in the bottle yield a complex beer, with a fruity aroma of ripe banana and a nice, nuanced hop nose. The soft and creamy taste, with a bitter touch carried by the fruit aroma, has a lot of finesse and elegance. Also enjoy the wonderfully long and dry aftertaste. The primary yeast strains for fermenting a strong golden are Wyeast 1388 (Belgian Strong Ale) and White Labs WLP570 (Belgian Golden Ale) with a probable origin of Duvel Moortgat. These strains produce a strong peppery phenolic with a balanced orange and lemon-like ester. This strain attenuates well but has been known to be slow to ferment and flocculate. At temperatures in the high end of its suggested range, the yeast character can become very estery with a banana character.American legends in Belgian-style brewing, it’s no surprise that Allagash makes one of the country’s best Tripels. Launched along with their now discontinued Dubbel, the classic Belgian pair was unique in the American market. The high drinkability and uniqueness of their Tripel has made it a staple in their lineup for years. The verdict: Ironically, the highest-rated American tripel is among those that take most liberties with the style. Brewed with Asian spices, this monkey’s got bite. Tripels are normally made from a base of 100% Belgian or German Pilsner malt. Sugar – either clear Candi sugar or regular table sugar – is often added at the end of the boil to boost the gravity but ensure a dry finish. Use about 1 to 2 pounds of sugar per 5 gallon batch. Along with the Pilsner malt, Wheat, Munich, or Vienna malt can be added (up to 10% total) for color and body. Most Tripels have a color between 4-7 SRM.



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