Tuck's Tenacious Trippel  

18C. Belgian Tripel

Aroma: Complex with moderate to significant spiciness, moderate fruity esters and low alcohol and hop aromas. Generous spicy, peppery, sometimes clove-like phenols. Esters are often reminiscent of citrus fruits such as oranges, but may sometimes have a slight banana character. A low yet distinctive spicy, floral, sometimes perfumy hop character is usually found. Alcohols are soft, spicy and low in intensity. No hot alcohol or solventy aromas. The malt character is light. No diacetyl.

Appearance: Deep yellow to deep gold in color. Good clarity. Effervescent. Long-lasting, creamy, rocky, white head resulting in characteristic “Belgian lace” on the glass as it fades.

Flavor: Marriage of spicy, fruity and alcohol flavors supported by a soft malt character. Low to moderate phenols are peppery in character. Esters are reminiscent of citrus fruit such as orange or sometimes lemon. A low to moderate spicy hop character is usually found. Alcohols are soft, spicy, often a bit sweet and low in intensity. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. No diacetyl.

Mouthfeel: Medium-light to medium body, although lighter than the substantial gravity would suggest (thanks to candi sugar and high carbonation). High alcohol content adds a pleasant creaminess but little to no obvious warming sensation. No hot alcohol or solventy character. Always effervescent. Never astringent.

Overall Impression: Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied.

History: Originally developed at the Trappist monastery at Westmalle.

Comments: High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish.

Ingredients: The light color and relatively light body for a beer of this strength are the result of using pilsner malt and up to 20% white candi sugar (sucrose). Noble hops or Styrian Goldings are commonly used. Belgian yeast strains are used – those that produce fruity esters, spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures.

Commercial Examples: Westmalle Tripel, Chimay Cinq Cents (White), Val-Dieu Triple, St. Bernardus Tripel, Affligem Tripel, Grimbergen Tripel, La Trappe Tripel, Witkap Pater Tripel, Corsendonk Abbey Pale Ale, St. Feuillien Tripel, New Belgium Trippel, Unibroue La Fin du Monde, Brooklyn Triple, Dragonmead Final Absolution

As complex as a fine wine (and with about the same kick!), this type of ale has been brewed by Trappist Monks for centuries. Special Belgian yeast makes it cloudy with a fruity finish.

Our Stats

Original Gravity: 18 Plato (1.072 SG)

Final Gravity  3 Plato (1.012 SG)

Color:  4.1 ºL

IBU's:  21.9

Aug. BU/GU: 

ABV: 9%

Guideline Stats

Original Gravity::18.75 -21.25 Plato

                            (1.075 – 1.085 SG)

Final Gravity:2.5 - 4  Plato

                           (1.010 – 1.016 SG)

Color: 4.5 – 6  ºL

IBUs:    8 – 15

 ABV: 7.5 – 9%

Final Gravity: The ending density of the beer as it finishes fermentation.  This tells you how much body the beer has.  A higher number means a fuller bodied beer.

Color:  Just that, the higher the number the darker the beer. 

IBU's:  International Bittering Units. A measure of how bitter the hops have made the beer

Augmented BU/GU:  A ratio of IBU's to Original Gravity.  This ratio will show how bitter or sweet the beer is for its style.  + means it's on the bitter side. - means it's on the sweet side