Our Tripel features malt and yeast that set the fresh aroma of baked brioche against the sweet scent of ripened banana. This relatively light-bodied ale is fermented with a distinct Belgian abbey ale strain, then bottle conditioned with extra sugar and yeast for at least two weeks. Bottle conditioning creates the effervescent mouth feel, as well as the distinct Belgian lace prized in Belgian beers.
While the origin of the word “Tripel” is unknown, there is a theory that it indicates “strength in some way”, as Tripels tend to be high in alcohol and strong in flavor. The term is most associated with Westmalle, a Trappist brewery in Belgium. This term has spread to other Belgian and American breweries to describe a light-colored, strong ale with high alcohol content and Belgian yeast.
Serve at 40-45 degrees. Decant fully after opening to prevent natural yeast sediment from clouding the beer. (Description provided by company)
Comments
Belgian Gold
Schlafly Tripel poured out of the bomber and into the tulip glass a gold with pearly white finger thick head. Head dissipated fairly quickly and not much lacing on the glass.
I get a lot of sweet banana and citrus with a sugar alcohols smell integrated within that.
Taste is citrus, sugar, and grass. The malt and hops are really nicely balanced, although this definitely leans more sweet.