Abbey Tripel (159)
Abbey Beers have a long tradition dating back to the middle ages when Trappist monks brewed these beers in their monasteries (a small number still do today). It is believed that Tripels were invented at the monastery at Westmalle which still brews to this day. They are yellow to deep gold in colour and are often highly carbonated almost like champagne. A good Tripel will have a complex flavour consisting of Belgian yeast, citrus fruits, candi sugar, spices, malt, hops, and alcohol tastes. Malts are much more subdued than Dubbels, the yeast is even more prevalent, and the hops are moderately increased. The finish is dry largely due to the high carbonation and hops bitterness. These factors also hide the alcohol burn, but let the alcohol flavour come through. Alcohol ranges from 7-10+% and IBUs are between 25-40.
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3 Fonteinen Doesjel
Belgium - Rated: 0/5 - 0 votes
Added on Feb 24, 2010
Blend of 1, 2 and 3 year old lambic. Fermented and lagered in oak vessels. In this bottle the young yeast is brought to sleep (ingedoesjeld) so the original lambic flavors are preserved. This beer has no head, just like lambic. The lambic is brewed with 60% barley, 40% wheat, last years hop