Our Belgian-style Tripel is lightly colored with hints of peppery phenolic and fruity esters produced by the yeast during fermentation. The alcohol is balanced by a bit of residual sweetness. It’s best enjoyed in a Belgian goblet Between 45°- 50°F.
8.75% ALC/VOL 30 IBU
Food pairing suggestions: Spicy Cajun food, crab cakes, pheasant, roast turkey, Triple-crème cheese, apricot amaretto tart, baklava or Linzer torte.