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Description:
What if a brewer started with a simple grist plan – only two types of malt, mostly light pilsner-style – but used a lot of it for 10 barrels of wort? (785#) What if he/she supplemented this sweet concoction with 140 lbs. of Belgian white candy sugar to really give the yeast something to chew on? Speaking of yeast, what if a special slurry of Belgian Trappist high gravity yeast were prepared, in order to ferment this beer dry and lend phenolic, estery notes? (You may remember phenols and esters as the clove / bubblegum aroma compounds of the Crop Circle Wheat, but here they contribute more of an apple-y note.) Wonder no more, my friends: The Belgian Tripel is here.

Brewer: Great Dane Pub & Brewery
Style: Abbey Tripel
Alcohol Content: 7.26%
Seasonal: No