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Westmalle Triple Beer, 6x330ml

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Tripels should be made with mostly Pilsner malt to give a golden yellow appearance. Beer clarity is not a priority for the style – many Tripels have a light, pleasant haze. How to brew Belgian Tripel After two months in a row of nearly overwhelming blind tastings— 102 non-barrel-aged imperial stouts, followed by a whopping 144 barrel-aged stouts safe to say that the Paste beer tasters were hanging on by a thread. We needed a style that would draw significantly fewer entries, for the sake of our livers if nothing else. Thankfully, Belgian tripel was there for us. Belgian Tripels can approach an alcohol content as high as 12% ABV. The best examples hide this through careful fermentation control. The brewery produces three beers. Westmalle Dubbel is a 7% abv Dubbel. Westmalle Tripel is a 9.5% abv tripel, was first brewed in 1934 and the recipe has not changed since 1956. It is made with pale candy sugar and has a very pale colour produced from a mash of light pilsener malts. Styrian Goldings hops are used along with some German varieties and the classic Saaz pilsener hop. After a long secondary fermentation Westmalle Tripel is bottled with a dose of sugar and yeast. Westmalle Extra is a 5% abv beer with limited availability, i.e. a patersbier. It is the beer drunk by the monks during the working-day. [4] [5] It has been speculated that Westmalle's choice of three types of beers was based on the Holy Trinity. [6]

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 Under the guidance of brewer Jan Adriaensens, thebrewery is continually improving and making new investments to maintain its reputation for high quality brewing. They’ve introduced new fermentation tanks, a new filling line and hot rooms that lie underground so as not to disturb the courtyard.

Novel Yeasts

Choosing the right fermentation parameters is a balancing act to subtly stress the yeast to give the proper levels of yeast characteristics without going overboard and creating a monster of fusel alcohols and solvent-like characters. Generally, the original gravity of the beer and simple sugar content are fixed for the desired style being brewed. As always, using proper nutrients, such as Servomyces from White Labs, is highly recommended for any style of beer. Therefore, yeast pitch rate, oxygenation level and temperature are the biggest “control knobs” for creating the right yeast character.

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. A bit of history: The family-owned Flemish brewery, Duvel Moortgat, has been around since 1871, and is best know for its pale ale, Duvel. Its deeply golden-yellow colour brings to mind the vivacity of autumn colours. If this beer is poured at a low temperature, a cold cloudy mist may be seen shimmering in the glass. All of this is topped off with a luxurious, but delicate, collar of creamy froth – the not-quite-white jewel in the crown. Nestled at the end of the narrowest street in Bruges, De Garre is a historic pub in one of the world’s great cities. Inside, you’ll find beer loving locals and tourists indulging in goblets of Tripel De Garre. House rules state that you’re only allowed three glasses in one sitting. At 11% ABV, that’s usually plenty – especially for eager tourists not used to Belgian beer.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. Artisanal beer in the Canadian province of Quebec has flourished since the early days of the craft beer movement. Among its pioneers is Unibroue – specialists in Belgian-style ales since 1992. Their most popular beer, Fin Du Monde, is an outstanding example of a Belgian Tripel. It’s introduced countless North American beer drinkers to the world of Belgian beer.

We knew already from literature that it is important to start with the right dimensions of the cylindro-conical tank,” he began. “The hydrostatical height of the beer in the fermenter should be as low as possible to prevent saturation of carbon dioxide in the beer, as this inhibits the formation of the fruity esters, which are very important for the fruitiness of our beers.

Discover our other Trappist beers

The verdict: Chalk it up, that’s two from Huntsville, a city I’ve previously written an in-depth beer guide for, if you ever happen to be visiting. Oddly enough, every taster present on this day of tasting gave this beer the exact same score, although they all enjoyed slightly different aspects of it. Miracle Worker has an excellent malt profile with great complexity; funny, considering that the description makes it sound like solely pilsner malt. One would think there was at least a decent amount of wheat in there, as the beer conveys some pleasantly grainy, bready characteristics before segueing into subtle spice and floral/herbal hops. Regardless, it was enough for one taster to consider it “ON POINT.” It could be considered a good example of an “Americanized” Belgian tripel, considering that it still uses a Belgian yeast strain, but produces a much cleaner, brighter beer than the Belgian-made tripels tend to be, with an emphasis on drinkability rather than richness. First brewed in 1934, the Tripel van Westmalle is sometimes referred to as the “mother of all tripels” and was followed by many other breweries as a style. The Westmalle Tripel was created as a result of the opening of the new brewing hall in the abbey. In 1956 the recipe underwent an adjustment, but it has remained unchanged since then, for more than 60 years. Many Belgian strains will work to produce the desired fruity esters and light clove phenolics. The key is to keep the fermentation temperature under control during the first few days. Then, slowly ramp up the temperature to ensure full attenuation. This limits hot fusel alcohols while producing a dry finish. For homebrewers, the Tripel style leaves plenty of room for experimentation to make your own unique and delicious version. What makes a good Belgian Tripel?

American legends in Belgian-style brewing, it’s no surprise that Allagash makes one of the country’s best Tripels. Launched along with their now discontinued Dubbel, the classic Belgian pair was unique in the American market. The high drinkability and uniqueness of their Tripel has made it a staple in their lineup for years. The best yeast strains to produce an ester character powerful enough to balance the dark malts in a dubbel are the Chimay strains: Wyeast 1214 and White Labs WLP500. The complex esters complement the rich caramel malts (especially from special B) to develop a plum and currant-like character without citrus or banana esters.

Experience Westmalle

Traditionally served in the Westmalle chalice, with the characteristic raised 'Westmalle trappist' inscription in relief gold. It is underpinned by the winged brewery logo, sporting the brewery’s initials. At the top of the stem of the glass you will find the ring which also famously adorns the 33cl bottles. 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.

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