Belgian Tripel

Another strong Belgian has entered the ring! Dangerous Man presents with great pride, the  Belgian Tripel, weighing in at 9% ABV and 28 IBUs.!

This styling of beer originated after World War II to compete with the popular Pilsners from  Plzeň. Originally brewed secularly, the Belgian Tripel styling was adopted by the Trappist monks in the region and became very popular. The Westmalle Tripel, the first brewery to utilize the style effectively, is renown for their Tripel around the world which is often emulated by many different breweries. Each Trappist version has it’s own peculiarities, making them fun to try in side-by-side tastings, though the strength of this strong pale ale is quick to make this beer a night-ender. Generally, a Tripel’s alcohol content ranges between 8-11% ABV, through the use of large amounts of Pilsner base malt and additions of dextrose to bump up sugar content and dry out the beer. The generally warmer temperature loving Belgian yeast, consume the excess sugars in flurry, creating a style that is quickly made, but finds perfection in aging.

The Dangerous Man Tripel is made from Castle Chateau Belgian Pale Ale Malt, Caramel-Pils, and Dextrose. The pale ale malt provides the backbone of the light malt flavor, offering a light color and a hint of malt sweetness while the caramel-pils malt provides the beer with some body. The pale ale malt and caramel-pils malt compliment each other as they provide things that the other can’t, body and sugar content respectively. The dextrose is a large sugar addition that helps to keep the yeast happy and fed. When the yeast consume all of the sugar added, it bumps up the alcohol content and drys the beer out, helping to leave behind a restrained sweetness that isn’t cloying. Generally, Belgian Tripels are noticeably hopped, but not in a heavy-handed way. Rob and Keigan added Galena hops several times to the boil to ensure their presence in the beer is noticed but not overwhelming, or show stealing.

With the Belgian beers, the yeast runs the party. From the strain used in the Dangerous Man Tripel we can expect clove, slight banana, bright citrus and lemony notes, a hint of hay, with spicy phenol zips, and delicate ester fruits.

This beer packs a wallop. I’m serious, you don’t go knocking around a Dangerous Man’s door without expecting a little trouble.

Drink local; drink Dangerous.

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