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A triple beer is a heavily top-fermented beer with refermentation in the bottle. This heavy type of beer usually has an alcohol percentage between 7% and 10%. This high alcohol percentage is caused by the addition of glucose or sugar in the brewing process. This creates a higher alcohol percentage than normal and gives the beer a sweeter taste. The complex flavors of triple beers are caused by the typical yeast, hops and malts that are added. The hops and malts provide the bitterness of this type of beer. The color of one triple is often golden blond and therefore considerably lighter than a Quadrupel or a double Bier. And not unimportant, when pouring your glass you should never skim a tripel! The foam head serves as an insulator to preserve the delicious flavor aromas. The sweet flavors and the golden blond appearance in combination with the high alcohol percentage make the tripel very treacherous. Because tell yourself, see this one Tripel Carmelite doesn't look delicious?!
From the term triple it is not entirely known where it comes from. As the only explanation we can indicate that triple beers were probably seen as the most powerful beer. Especially if you compare it with the other beer styles such as Single and Double.
If we look back in the history of the tripels, the term was first mentioned in the 30s by the Trappist brewery from Westmalle. Brewmaster Hendrik Verlinden (of the Drie Linden brewery) together with the Trappists brewed for the first time a blond-coloured strong beer, which at that time was “super beer" was named. This name referred to the strong character of the beer. Heavier beers had been brewed for some time, but were mainly dark in color. For this superb beer, the brewers used an old recipe for blonde beers from the monks, which the monks used very rarely. Brouwerij Westmalle introduced the new beer in 1936 for the opening of a new brewing hall: Westmalle Triple. After this, the name Tripel was spread and copied everywhere and the term can no longer be ignored in the beer world.
Its exact origin cannot therefore be traced back. We can conclude that the name Tripel was given by Brouwerij Westmalle.
To prevent confusion, see here the superlative of specialty beers: Single – Double – Tripel – Quadrupel. The terms 'single', 'double' and 'triple' refer to the amount of grain per liter of water used in the brewing process. The following applies: the more grain, the more sugar, the more alcohol. We compare here beer style Tripel with the other styles. We will describe the main differences.
Only beer is the lightest variant of beer styles and is also popularly referred to as Pils or Pilsener. In the Netherlands this is still by far the most drunk beer. Why? Read the blog post here'confusion about the term specialty beer'. The alcohol percentage of a Single Beer is about 5% and there is very little taste to this beer compared to the Tripel. The color of one Just Beer is slightly lighter than a Tripel Bier. In addition, pilsners are often easier to drink than a Tripel beer.
On the superlative we see the double in front of the triple. If we only look at this staircase, you might expect that a tripple beer would also be darker in color. However, this is not the case. A tripel usually does not use caramelized sugar in the malts. This keeps a triple golden blonde in color compared to double beers. In addition, tripel beers often have a higher alcohol percentage than dbubble beers and higher carbon dioxide.
A quadruple is a beer style of the Trappists and cannot really be compared to a tripel. This style of beer is often dark in color and contains an alcohol percentage of 10% or more. In the quadrupel brewing process, more ingredients are also added than with other beer styles. As a result, the taste is also more complex than with other beers and this beer style is not always among everyone's favorites. A quadruple beer is a top-fermented beer and is then bottle-aged. The longer these are in your cellar, the tastier they become.
In general, one has triple beer a varying taste from slightly sweet to sharply bitter. However, each triple has a complex flavor and a dry aftertaste. Just like any other beer, a tripel can be perfectly combined with a number of dishes. Complex flavors from the yeast, sugar, various herbs and fruity flavors such as citrus make the tripel a good mix with the following foods:
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