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Our Trippel Belgian Style Ale (pronounced triple) opens with a bold blast of hops that slowly gives way to the fruity esters implied by our Belgian yeast strain. In the Belgian tradition of brewing singles, doubles and triples, Trippel is the strongest with the longest fermentation. Remarkably smooth and complex, our bottle-conditioned Trippel is spiced with a trace of coriander.

Roasted Loin of Rabbit with Truffle-Madiera Sauce Vincent Clark, Chef and Owner of Food for Thought Catering recommends: print recipe Roasted Loin of Rabbit with Truffle-Madiera Sauce Roasted loin of rabbit with truffle-madiera sauce, Farrotto (farro cooked risotto style with trumpet mushrooms, sage and leeks) and creamed greens (swiss chard, spinach and collard greens) Trippel is a  big Belgian ale that is the perfect pairing for game & earthy dishes. So I chose contrasting earthy flavors to pull this all together. The grassy taste of the creamed greens & sage, earthiness of the faro & trumpet mushrooms and tied it all together with the madiera sauce to add a bit of sweetness to smooth it all out.

Triple Cheese Derek Kennedy, Cheese Aficionado, recommends: print recipe Triple Cheese Being graced by this beer we must grace it in kind with cheeses. The classic Spanish cheese Manchego is perfect embodiment of that idea. Another lesser-known but not less admired choice would be Livarot, a wash rind cheese from France. Not for the faint of heart, Livarot has a pungent aroma but its overall structure lends well to the creaminess of Trippel.