Belgian Style Tripel
Tripels are strong, golden ales that prominently feature the fruity and spicy characteristics of Belgian yeast. The first commercialized Tripel was released in 1932 in Braachat, Belgium by De Drie Linden Brewery. Historically, X’s were written on the barrel to indicate the strength of the beer: a single X to indicate the weakest ales and XXX to mark the strongest.
Traditionally, Tripels are brewed using approximately 80% pilsner malt; however, we used 100% pilsner malt and fermented this beer to be somewhat sweet in flavor, but with a dry finish, making Hazard ad dangerously drinkable Tripel.