Trippel

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. The Three Graces hand-painted on the label are Zeus’s daughters Aglaia (splendor), Euphrosyne (mirth) and Thalia (good cheer). 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.

Food Pairings

Melissa Newell, Owner of Terroir Restaurant, recommends:

This beer, sweeter up front with intense hoppiness on the finish, would pair well with many game meats. Two dishes immediately come to mind, braised rabbit served with sage spaetzle or pan roasted pheasant breast served with a cider sauce and barley risotto. The gaminess of the meats will be cut through by the body and background hops of the beer. This is a very complex and layered beer that for dessert or a cheese course, I would pair with an aged gouda, preferably Old Amsterdam or Prima Donna. This rich Belgian style triple will complement just about any braised meat and nutty cheese.

Derek Kennedy, Owner/Cheese Aficionado at Choice City Butcher, recommends:

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.