Tripppel

First brewed in 1932 by Hendrik Verlinden who was a consultant for the Westmalle Abbey monks, the tripel (trip•ell) style as we know it today was tweaked in 1954 by Brother Thomas Sas, slightly increasing the hops for a more balanced profile. We followed this traditional method and aged our tripel in a foeder (food•er) for a more historic and traditional beer. It has a warming mouthfeel, slight wood character pairing with the traditional Belgian yeast esters, with a smooth finish.