Posted 20 hours ago

Westmalle Triple Beer, 6x330ml

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A bit of history: Cisco began as a winery in 1981, adding beer in 1995 and then liquor two years later. We are all familiar with Westmalle Dubbel in 33 cl bottles. But around 150 carefully selected Belgian cafés and restaurants serve this beer on tap from barrels containing 20, 30 and 50 litres. In the barrel, this living beer evolves differently to emerge with a slightly sweeter taste. There is no single predominant flavor component in a great Tripel. For that reason, all aspects – from malt, hops, and yeast – need to maintain a very fine synergy. Brewing Tripel is all about the yeast. Choosing a suitable strain and pitching the right amount of healthy yeast makes sure your Tripel ferments properly. Controlling fermentation temperature – starting low and slowly ramping up – ensures a dry beer with limited fusel alcohols. A grist of mostly Pilsner malt is delicately balanced with European hops – a simple base that makes for a complex beer. At 8 to 12% ABV, keeping Tripels dry, refreshing, and drinkable is an art that requires keen attention to detail. A bit of history: Allagash, founded in 1994, specializes in Belgian-style ales and bottle-conditions all its beers.

A bit of history: One of the seven Trappist monasteries, Scourmont Abbey produces some of the most respected beers in the world, including the Chimay Blanche or White tripel. Extract with grains option: Replace Pilsner malt with 3.0 lbs. (1.4 kg) of light dried malt extract, 5.0 lbs. (2.3) light liquid malt extract and 1.65 lbs. (0.75 kg) Pilsner malt. Steep crushed grains at 150 °F (66 °C) in 3.0 qts. (2.8 L) of water. Boil at least 2.5 gallons (9.5 L) and add the liquid malt extract late in the boil. Dixie Cup Boardwalk Belgian Quadrupel Belgian Tripels can approach an alcohol content as high as 12% ABV. The best examples hide this through careful fermentation control. Unholy is one of the best American-brewed Tripels. Distinctive Belgian yeast character meshes perfectly with a heavy hand of pungent American hops. They manage to push the classic style toward IPA level hoppiness without hindering the Belgian yeast complexity. The delicate nature of the Tripel style is preserved and the balance is refreshing and unique. Dulle Teve, De Dolle Brouwers

The term Tripel refers not, as many believe, to the beer having been triple-fermented or to there being three times the amount of malt than that of the monk’s normal beer. Rather, it follows a historical system of labeling a beer by strength. This is a go-to recipe for a Westmalle-like Tripel. Mashing low keeps the final gravity dry and drinkable. This recipe is a simple brew day that relies heavily on a closely monitored fermentation schedule. Final Volume Tripel has a balanced hoppy character, but a significant hop flavor is not needed. Unless you’re brewing an exceptionally hoppy version, don’t add any boil hops after 15 minutes. Yeast

The verdict: The Bruges herbal mixture called gluut gives a pleasant spiciness to the mild hops and malt.Tripel is a unique genre in that it’s not bitter or overly hoppy, but still very pale in color. Most of the flavor comes from the fermentation. Yeast selection and fermentation temperature play vital roles to create tasty esters and phenols. It’s a strong beer that leaves almost no room for error in masking fermentation derived off-flavors. Hot alcohols, fusels, diacetyl, or solvent-like flavors have no place in well-brewed Tripels. The verdict: A spicier hop profile differentiates it from its few peers. Anyone who thinks of beer as unrefined needs to taste this. In 1865 the monks of Westmalle started brewing a dark Trappist beer in addition to their table beer. They adjusted the recipe in 1926, doubling the amounts of raw ingredients to produce a new, stronger beer. Dubbel is a logical name for this doubled beer, though it is more often simply called ‘Trappist’. To this day, the 1926 recipe is the basis for Westmalle Dubbel. Even under the scorching Florida sun, Tripels can be refreshing and appropriate. Especially when left in the hands of one of Tampa’s best breweries, Coppertail Brewing Co. They’ve taken the traditional Belgian style and added their own Floridian touch.

Also good for a tripel are Wyeast 3522 and White Labs WLP550, the ester profile is not quite as complex but still quite acceptable. One yeast, relatively new to the homebrew market that would be interesting to experiment with for a tripel would be Wyeast 3864 (Canadian/Belgian) yeast, the reputed source is from Unibroue in Canada. Dulle Teve pours on the darker end of the Tripel color spectrum, especially if aged. The slightly orange body is opaque, but allows light to easily pass. Billowing foam, typical of the brewery, soars above the rim of the glass. On the nose, there’s spicy yeast, assertive European hops, and light citrus funk. The flavor is deep, rich, and refreshing. A fun, slightly funky, and very unique interpretation on a Tripel that only De Dolle could produce. St. Bernardus Tripel, St. Bernardus Brouwerij The majority of the workers in the brewery are no longer monks, but secular staff brought in from outside. There are 22 monks and 40 outside staff. [3] Products [ edit ] Westmalle - The 2 beers: Tripel and Dubbel Westmalle Trappist Beer glass Westmalle Trappists


Belgians, in the realm of beer at least, are slow to give up their traditions. As late as the 1960s, they were still resisting the charms of industrial lager, and when you pore through the gem case that contains Belgian ale styles, you still find many ancient treasures. And until fairly late in the 20th century, Belgians hankered mainly for dark ales. A big and healthy yeast starter is required for this style. Normally you’d need about a 2 Litre starter for a 5 gallon batch. Tripel Fermentation Profile Strong Goldens are known for their strength, usually topping 8.0% ABV (alcohol by volume) as well as for their ease of drink — strong but deceptively so, still light in body and refreshing. The prototypical commercial example is Duvel, but there are many other excellent examples such as Lucifer, Delirium Tremens, Brigand, Avery Salvation and North Coast PranQster. The yeast profile in this style focuses on a marriage of spicy and peppery phenolics with a spicy floral hop character. The ester level is moderate but usually simple, often reminiscent of lemons and oranges, but in a complimenting role. For extract brewers, use 9 pounds of Pilsner dry malt extract (DME) and steep one pound of CaraPils for some extra body. Add half of the DME at the end of the boil with the Candi sugar, to promote a lighter color wort. Hops Amount This beer was considered to be very strong, especially in comparison with what else was being brewed around that time. The Westmalle Tripel continued to build on its characteristically strong and refined character, by using only natural ingredients in the brewing process – such as real hop flowers from Eastern Europe – and the highest quality barley malt.

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