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tripel style
Just got to enjoy a bottle of Corsendonk.
Sitting here reading the bottle it says, "brewed in the belgain tripel style".
This is the best site I can find.
http://www.bjcp.org/styles04/Category18.html#style18C
It still doesn't say, much about the brewing, or the style.
Mostly bottle aged? brewing steps?
Any help?
Marv.
I am also very intriqued by the tripel style. I'm no where near trying one as I don't have enough info, so if anyone has any advice I'd love to hear it too.
Tripel is kind of like the schilling beers in that the name is largely an indication of strength, I thought the progression was abbey or single, dubbel, tripel. Higher in alc content and pale. I've made a few, they are intense and best to use authentic ingredients when picking yeast and malt to really match the style. I think they're almost all bottle conditioned and aged to round out the flavor and let the alcohol mellow.
Does anyone have any recomendations for generally avaiblable Tripels? I'd love to taste one before I brew.
What part of the country are you in? If you can get a domestically made tripel you'll get a better chance at a fresh beer. New Belgium makes a good one where I live, Chimay White or Westmalle are the big overseas examples I can think of.
I live in the northwest (montana). I've seen a lot of New Belgium beer but never thier tripel. I'll have to keep an eye out for it.
It's usually only in 6-packs, if you have one of those "liqour-mart" type places you might find it there. I've never had much luck with the import versions, I think they tend to sit around for a long time.
Thanks for the tip!
cmanley, is the New Belgium tripel good? I have seen it around, but never bought it. Most of the imports I have had are a little bit old.
It's awesome, I know some people in the company and I always bug them about not marketing that beer more than they do (not at all). It's just not something that appeals to the masses I guess.
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