Tripel In Still Water

Aroma and flavor runs along complex, spicy phenolic and fruity/estery with a sweet finish. Bitterness is up there for a beer with such a light body for its strength, but at times is barely perceived amongst the even balance of malts and hops.

The name "Tripel" actually stems from part of the brewing process, in which brewers use up to three times the amount of malt than a standard Trappist "Simple." Head should be big, dense, and creamy. Tripels are actually notoriously alcoholic, yet the best crafted ones hide this character quite evil-like and deceivingly, making them sipping beers. Show Less