I had this on tap this past weekend at the Triumph Brewery in New Hope, Pa and it wsa great. Is "trippel" (triple?) a type of beer and is there a company that sells it? And they served it in medium sized brandy snifters saying it was a tradition with this type of beer. (I had to order three of 'em).
Pjk
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and you were flat on your ass... Triple for triple fermitation.... and there many Belgium breweries...
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OK...
and you were flat on your ass... Triple for triple fermitation.... and there many Belgium breweries...
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Uh, no.
The name derives from the days where multiple beers were brewed from the same mash, each from a different running (since the technique of sparging a mash is relatively new). If a brewer did beers from three runnings, they went from triple to double to single in decreasing order.
There are many breweries in Belgium. There are many Belgian breweries. There are no Belgium breweries. At least not in standard English.
And, dude, please post in plain text, or at least drop the large annoying graphics.
-Steve
Triple (English and French spelling - "trippel" comes from Dutch) is a style that originates from Belgium, and is most frequently associated with Trappist breweries (breweries owned and operated by Trappist monestaries) and abbey breweries (breweries associated with monestaries but not brewed by the monks or under their supervision). There are literally dozens of examples, and depending on where you live in the States, many are available here. Westmalle is considered by many to be the archetype of the modern version of the style, although Chimay's version (alternately known as the White Label or Cinq Cents) is also quite good (both Westmalle and Chimay are Trappist breweries).
Some sort of chalice or goblet is customary, yes. Technically, a snifter wouldn't be quite correct, but it has the same overall effect. One of the many, many pleasures of drinking beer in Belgium is that each brewery has its own unique glassware, and when you order a beer it is served to you in the appropriate glassware. For triples and their close cousins, strong golden ales like Duvel or Lucifer, a snifter-ish glass is customary, helping to concentrate the dense, rocky head and make the aroma more pronounced.
If you liked the locally brewed version of triple, you should definitely seek out some of the Belgian examples. In my experience, very few North American breweries really get the style right. Common flaws are undercarbonation, underattenuation (meaning it's not as dry as it should be and tastes a bit like unferemented beer) and yeast character that's out of balance or one-note (it's all banana or it's all bubblegum). Get the real stuff from a store that takes good care of their beer, and it's amazing stuff.
-Steve
Well, actually... IMO the worst mistake the American imitators make, is to think it's all about spices - read coriander. Some of the best-known N. American tripels are pure coriandersoup , IMO. The underattenuation is a good point, but I have had some NA tripels that were really fully fermented to the appropriate dryness. Cheers, Joris
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