I did a bicycle tour in Belgium last year with a friend of mine. Our goal was to visit as many of the Trappist breweries (or, at least the tasting rooms near the monasteries) as possible. We visited five in Belgium and one in the Netherlands. It was a journey of a lifetime...and I hope to go back once the world returns to some sort of normalcy. The beer was amazing, the people warm and outgoing, and the cycling was fantastic. One of my favorite memories was riding through the hop fields of Flanders, visiting WWI cemeteries, and ending the day at Westvleteren.
@@arrowmaster0073 I used to live in flanders (Wezembeek). I played voetbal for Tervuren FC & I love how even in the middle of nowhere in flanders, next t the football pitch you will get a bar, but not just an average bar, an amazing bar full of like 100 beers to choose from haha. Amazing beer culture you guys have
Went to Belgium for our honeymoon in 1998. Best decision ever. Lovely country, beer, people, food, chocolate, etc. Been drinking Belgians ever since. Thank you for featuring some Belgians!
I grew up 8km from Westmalle. If you want to taste something really incredible, you should try a local speciality called 'half om half' or 'Trip Trap'. Easily one of the best beer 'cocktails' you'll ever have. It's made by pouring Westmalle Tripel and trapist (dubbel) in a 50/50 ratio in the same glass. If you pour the tripel first, you get the white head of the Tripel and the brown colour of the trapist/dubbel. This way you can see the difference between a Trip Trap and a Trapist. Because you need two bottles to drink it at a bar, you have to have a drinking buddy. To decide who of your friends will be the buddy you shout 'TRIP!' and the first one to reply 'TRAP!' is the chosen one. Schol!
Here in Quebec we have ''La Fin Du Monde'' which is quite good and already a tripel ''classic'', as well. My favorite is still the Karmeliet (I haven't tried Achel, though)
I love brunes and I love Trappist beers, but the Achel is not especially to my tastes, and I've tried a lot of different trappists living in France. Edit: it is the Achel brune I have had and not been a big fan. The blond I am not sure.
“Hunkering down with some Belgium beer, cheese and bread” that’s a dream scenario. Great quote. Love that you cover traditional styles as well as modern. You can’t get much more craft than Trappist ale!
Easily my favorite style of beer, overall really. Slides right next to Belgian strong ale, I just love the sweet, crisp, light notes and that booziness after. Its killer!
After watching this i went to the fridge to grab something and lo and behold there was a Westmalle Tripel in the back of the fridge I had forgotten about. Score!
I absolutely fucking love Belgium beers! I got into beer from a love of our traditional cask ales, always had a this assumption that Belgium beers just taste like alcohol, went to Belgium and immediately fell in love, drank my way through the range in 1 bar and fell over outside laughing. Woke up the next day a new man and a better beer person.
Drinking De Garre Tripel in Brugges is one of definite beer travel things to do before you pop your clogs. Although it's probably a pre-existing beer form Van Steenberge they claim it uses three times the conventional amount of malt which gets it up to 11%. Some folks have been well connected enough to get kegs of it over to the UK but having at De Garre itself is just sublime. As for other imports, my favorite is De Dolle (brewery) Dulle Teve (beer name).
Again, nothing more satisfying, informative/educational, and stimulating than 2 British Bros blasting through different styles of beer in the background of work/chores/studying/whatever. Keep on!
been to Belgium quiet a few times, absolutely fantastic beer experience!.....stayed in Ostend last year and my fav place was Cafe Botteltje, settling in for the night with great beers and their meat and cheese board was relaxation 101!!....evening the newsagents had Westmalle, Orval & Chimay in the fridge....different class!! :-)
i'm from belgium and Westmalle Tripel is easily my favorite beer ever. i love it. my top 3 : 3 Tripel Karmeliet 2 Straffe Hendrik Tripel 1 Westmalle Tripel
I think the names are based on the beer the monks drink regularly, that would be a "single" around 3%, the double is 2x the malt of the "single", the triple is 3x the single etc.
In fact it has to do with the rinse of the mash to extract the max amount of sugars. Each fraction would be fermented sep and become a beer of different strength. The last rince would conatin very little sugar and became the single, The second and first runnings would have roughly twice and tree times the amount of sugars, tree = tripel. The westmalle double is called "double brown", where brown comes from the color and from the candi sugar they use.
It's great to see people from another nation enjoying a nice Westmalle! Some info about it being hazy: Westmalle tripel becomes hazy when refrigerated. When served at eight to twelve degrees Celcius, the beer is clear and the taste is quite different. This is the advised temperature to serve it, according to the brewery. This used to be indicated on the back label, but it got scrapped during restyling. Maybe this warrants a revisit of the video, with for example a Chimay tripel and a Rochefort tripel?
My friend and I have just spent a small fortune getting a bottle each of the 3 Westvleteren beers plus the special one off they did. Cracking the 8 tonight. Can’t wait
Here in Mexico City all the european strong beer are quite easy to find, so they are the first hint of good made beers that I tried some years ago. Amazing content, mates, cheers!
Tried these three during lockdown and yep, Westmalle with it's banana notes really blew me and my video call tasting partner away. The other two are worth a second go for er... science. Trappist ale is the ultimate 'wind down' beer. Now I'm back in the pub a trappist is a great way to chill out after a Friday night shift.
Just had Westmalle and Karmeliet. I actually preferred the Karmeliet! Stone me now lol! I like and easy drinking belgie. 3/4 of the way through the Westmalle I had enough dessert. Love the herbal hop of Karmeliet. A session belgie?! Yes please
I drank a Westmalle Tripel for the first time in Amsterdam around a decade ago and sat there thinking that it was a privilege to drink beer that good. It demonstrated that when beer is made right, it's simply outstanding. I honestly don't think I've willingly drank a mass-produced big brand pilsner ever since.
Great, informative video, gents; the first I've watched from you. I could drink solely Trappist beers for the rest of my life and be happy. Just to pricey to do so. Most amazing beers in the world IMO.
Tripel Karmeliet is interesting from a brewing point of view because it uses a yeast normally used for wine/mead (WLP720). Personally think it's a stunning beer. Esp when aged a little. Totally different beast to anything else :)
@@TheCraftBeerChannel Not so sure on the spices. There's none listed on the ingredients and I'd expect to see them listed for legal reasons. There's none in the Candi Syrup Inc clone I've used which is pretty close. You can get the flavours through careful control of the fermentation temps to stress the yeast just right, and spicier hops.
Just returned from Belgium: beer, cheese, and cured meat. Fabulous. The tripel to end all debate is De Garre. Only to be found in Bruges, and you'll have to hunt for the bar. It is simply the best beer I have ever had (and I've had a lot of beer in my 54 years). 11%, golden and "thick" like a NEIPA ... but deffo not a NEIPA. Even my long-suffering OH loved it. For balance, I'm also a fan of Karmeleit (sorry, but it's easily purchased). About to try to brew a tripel (De Garre stylee) ... we'll see what happens!
Have you guys been to de Garre in Bruges? I think they have one of the best Tripels (Tripel van de Garre) it's their house beer and is just so so good. Order a couple, it comes with cheese, you're on to a winner.
@@sambloke1327 haha yeah I was proudly carrying that huge bottle all around Brugges and managed to get it back to the UK safe and sound. They wouldn't sell me one of those lovely glasses unfortunately.
I've always preferred westmalle. Karmeliet is just a bit too sweet/citrussy/floral to me. Need to refresh my mind on achel. I guess karmeliet might be nice and refreshing on a hot summer day but I'd prefer westmalle otherwise. About the pairings, I found out drinking westmalle double and bourbon (not mixed) really brings out huge caramel notes for me. A nice winter 'kopstoot' ;)
Really interesting that you added in information about brewery size in terms of their hectolitre output. Been trying to get my head around that since all the duty related shenanigans last week!
Great video chaps, always love your content. Been to Belgium several times and twice stayed at the B&B thats situated next to the St Bernadus brewery, highly recommend it. Easy driver to the abbey at Westveletren too. St Bernadus and Golden Carolus are two of my favorite triples.
@@dylanbepis570Yeah, I found it pretty interesting. It gives a decent overview of the history of the breweries and how the beers are made, with some added info for a homebrewer looking to replicate them.
We aren't huge fans of the tripel but love the two darker ones - that big nail polish aroma is a bit much in the blond but we are all sensitive to different things!
I believe the nomenclature comes from the amount of refermentations. As in, ferment in primary, re-ferment a second time with the addition of sugars/yeasts (dubbel), and repeat again for trippels and again for quadruples. The yeast is paramount in what is Trappist style and what lends to the soft and creamy mouth feel despite high abv.
Afraid I can't get behind that theory - all the Trappist beers will undergo primary, secondary conditioning and bottle referments. Nothing more than that. In addition, the naming likely predates beers NOT being bottle conditioned so pretty much every beer in the world would have gone through a similar proccess.
@@TheCraftBeerChannel Interesting. I feel like I learned the extended brewing in separate additions of sugars from a brewing guide but it's very possible I'm pulling that out of my hat from some figment of my imaginings... I'm more likely to trust in your well of beer knowledge. ✌
Went to Belgium last autumn and I'm definately going again. Hopefully at the time of Tour de Geuze. Pro tip for visiting breweries in Belgium. Forget Chimay, their inn and so called visit center is boring and the monastery is just that, a monastery. Go see Cantillion instead. I love the Straffe Hendrik Tripel.
Another pro not to go tip is La Chouffe. The only you get see at a tour is a short movie and disused brew kettles. They don't show you the actual brewery.
tbh, you're not in trouble for smack talking Karmeliet. You were right on point with your analysis. Kudos! And yes, Orval is, for me personally, the most unique and classic of all beers from my wonderfull homeland. I do love the gueuzes too, the real ones (Boon, Drei Fonteinen, Lindemans Cuvée Renée, (den echte) Oude Cam, etc...). cheers!
Here in France, triples are one of the most consumed style of beer outside of pils and fake "abbaye" style (Leffe-like beers). It's the first beer style people are discovering with the likes of Chouffe, tripel Karmelitt (triple K), Maredsous...breweries owned by the big 3 beer compagnies. For some people here, triple K is the best beer they tasted, but IMO it's a league under the trappist triples, and Westmalle is a league over every other triples ! Perfect balance of drinkability, body, dryness and yeast complexity.
Good to know! Lucky france too! I agree Westmalle is the queen. Karmeleit was too light and herbal for our tastes but still excellent. And the taste of drinking an ABI beer is bitter too.
Great vid guys and really appreciated your recent ones. The homebrewed real ale with full tap in particular was amazing! What do you think of Tynt Meadow, the English Trappist beer? I thought it was surprisingly delicious when trying lately. Have to agree on Belgium and the phenomenal beers and frites. I cycled around Flanders a bit on holiday last year and it was great. I'd recommend it to anyone based in London, just get a ferry to Dunkirk and head into Belgium. Westvleteren brewery cafe was a highlight, as was cycling through fields of hops in the surrounding area. Best Belgian beer pub ever was in Bruges at 't Brugs Beertje. Aged versions of different beers on the menu. Plus the classic cubes of cheese and salami.
Good video about one of my favourite types of beer. The beers in the video are awesome and there are also a lot of great beers mentioned in the comments. My favourite triple is Dulle Teve by de Dolle brewery, with Westmalle and St. Bernardus taking the next spots. Also, I would mention Oriel Triple, a Romanian beer from a microbrewery that brews very good Belgian beers. If you're ever in Romania and want to get your Belgian beer fix, you can safely rely on them. Cheers!
Tripels are my absolute favorite style of beer. Allagash in Maine makes a good one here in the states. I also enjoyed Merry Monks out of Weyerbacher in Pennsylvania but sadly they haven't been around my neck of the woods lately. Definitely a style I wish I saw more of from local places here.
Would love an episode about belgian Lambik beer and Geuze, it’s spontaneously fermented bruit beer that can only be brewed in a small valley around Brussels and nowhere else in the world. It’s quite like a cider since it has some sour aftertaste. As far as breweries I definitely recommend Lindemans, they have the best pecheresse i ever tasted (Lambik beer with peach flavour!)
Hey there - we have about 10 videos exclusively about lambic! We've done features at Cantillon and Beersel, two Toer De Geuze videos, several sofa sessions comparing all the geuzes. Let me know what interests you and I can link it
loved that you refer to Tripel Karmeliet as thin. I also felt that I notice the alcohol way too much (I am sensitive to it, but it is too much). With the Westmalle I don't notice it nearly as much.
@@Prognosis__ - I did the same thing in Bruges in some old cellar pub at the end of some alley late at night when everything else was closed. Had an awesome local beer and a flight. It looked like the type of place you'd hide in during WWII. I wanted to move there when I retire just to go there every day.
I am 100% behind you in questioning why it is the craft beer world doesn’t embrace these styles as much as it used to. I have very limited patience for IPAs, from whatever coast, and sours. These beer styles are what got me excited about beer, and they still are.
Jonny's day job before we went full time was at the UK's biggest Belgian beer importer so he has a deep love for these styles too. Once we have a COVID-19 vaccine I think Belgium needs to be our next trip! Not been there with the channel since 2018
The Craft Beer Channel: Mind you, your own people’s barleywine was also an early influence of mine. Have you folks ever had the opportunity to taste Brooklyn Brewery’s Capataz? It’s a barleywine aged in assorted Sherry barrels, including Pedro Ximenez. When I was a young child, weaned on crappy American ‘70s macro lagers, I think that my first “aha moment” with alcohol (aside from the Manischewitz that we drank during the Passover Seder) was Harvey’s Bristol Cream. Mind you, Harvey’s is a poor replacement for a proper Pedro Ximenez, but it embedded itself in my developing palate. All of this is to say, if you’ve never tasted Capataz, let me know. I’ve got very little “juice” in this world, but I’m fairly certain that I’ve got enough to get a 750 shipped across the pond to you.
Hi, I'm from Belgium. And, as far as I've heard, the names 'double' and 'trippel' are derived from the brewmaster's putting 1, 2 (double) or 3 (tripple) chalk marks on their barrels to identify the standard, somewhat stronger, and strongest beer. So 3 chalk bars on a barrel, that's a trippel. Dunno how much truth there is to this, but I've always found it a plausible explanation. Seems to fit right in with how we (used to) do things over here :-) #KISS
I recently tried a tripel for the first time, it was tripel karmeliet. And I loved it so if I enjoyed enjoyed that I think I will really like westmalle
Love Belgian beer...And I’m from Australia...I have tried all the best known beers from Belgium and have over 20 matching beer glasses.. So excited to see you guys making a video on this. Hopefully head over there again after Coronavirus.
First off, brilliant slogan. Amazing how a few Triples grease the creative wheels. Also, I'm with Brad. If I'm going to be a monk, definitely going to go Trappist. 😂
So I'm not a 100% on this, but the name tripel came about because Westmalle wanted to be known as there strongest beer. It does not emply anything about the brewing proces. Tripels were invented quite late - 1930's - so there were allready doubles and quadruples on the market. They got there name from an old technique they used in breweries. On the barrels they would for instance put 2 stripes so everyone, even if you couldn't read, would know what type of beer was inside. My guess is that Westmalle wanted to reflect this history by naming this style a tripel. By the way, Ter Dolen is honestly one of the best Belgian beers I ever drank, you should try these out!
Some personal choices: Arend, La Rulles, Vicaris tripel blend with geuze, and some that avoid the T word such as Jambe de Bois and Guldenberg. But agreed, Westmalle is the one I always return to.
In Belgium they have been marketing the Karmeliet pretty hard but for me nothing can touch the original. The Karmeliet is just a bit messy and less robust. The Achel just falls a bit flat as well. I do like the Rochefort Triplel though.
Belgian here, if I can give you one tip about drinking Westmalle (and possibly also other tripel beers, but I know from drinking it a lot it's a thing with westmalle) don't pour out the whole bottle. At the bottom of the bottle there is always lots of shmucky goo (dunno what the actual name for it is in English) which really makes the beer taste a lot more bitter than it actually is (westmalle is after all a rather light beer when it comes to bitterness and one of the sweeter of its kind). This is also why it came out so hazy, it usually is very clear if you don't pour it completely.
Tripel Karmeliet all day over any other Belgium blonde I have had. I think you all are crazy but to be honest, I never jack with my beer the way you did, it looks like a ridiculous test but we are all different I guess. I pour it into my Chimay glass (because I drink alot of blue and can't find Karmeliet glasses) at a slight angle and just drink like a normal human. lol
Not a fan of Tripel Karlemiet I tried it once, didn't. know that that InBev owned it. I was drinking tripels once a month about 5 years ago and stopped bc they are too sweet. On the verge of being cloying I think. Glad you are enjoying them!
The banana ester notes are really hard to get right, and Westmalle has it nailed down. Too much and it ends up tasting almost sickly banana sweet, which is a lot of other tripels like Lefort or Leffe (tripel), which is why I prefer Karmeliet with it's more herbal and summery carbonation.
Herbal, earthy or thyme are all too nice to describe the smell of Tripel Karmeliet ^^ I would say « rotten apple », « unpleasantly sweet », like Goudale.
I've heard to me that a single used to be 3%, a dubbel 6%, a trippel 9% and a quadruppel 12%. Over time they deviated a bit from the percentages. Westmalle trippel is one of my favourites beers, together with Orval and Chimay Blue.
Tripel Karmeliet had less bubbles before, a bit less siropy/sugary, back in the days. Achel lost almost their Trappist label, and you where mentioning Straffe Hendrick, best darkish beer I drank until now.
Got some Triple Karmeliet in my Perfect Draft right now. Short dated, so £20 for 6 litres, or less than £2 a pint isn't too bad! Decent drop, but there's a kind of Worcester sauce funk taste that I can't quite place with the Karmeliet. Any idea where that taste comes from? The type of yeast? Agree with you that Belgian ales seem to have been overlooked, although there are a couple of UK breweries who are having a go. My favourite tripel is De Garre from the tiny pub in Brugges. So creamy. We've spent a few Christmas Days in Cambrinus in Brugges as well, who have hundreds of Belgian ales to sample. Cheers lads, good to see you getting pissed on the sofa together again!
Interesting. We didn't get that flavour but it could be a bit of autolysis if it was keg fermented...but I VERY much doubt it was. I'd have to try it to know for sure but we didn't get it in the bottle we had!
1- Westmalle 2- St. Bernardus 3- Orval. In that order are my top three but locally we have a brewhouse that does an excellent triple as well. Watch out, 4-5 beers and you get pretty buzzed.
Isn't the beer called Single, Double, Triple or Quad because of the crosses the monks used to mark their beers? I've heard they used to mark the casks with crosses corrospodending to the beer. Singles (One cross) were common beers to drink, doubles (Double Cross) for special occasions and triples(Tripple Cross) just for the monks themselves while fasting?
I have heard this theory too but there are some issues with it. Most vital is that is the dubbel and quad were invented long before the single and triple so the numbering system would have likely been different.
@@TheCraftBeerChannel From what I've heard most, is that it's just a marketing name. La Trappe invented the name Quadruple because Belgian and Dutch people are used to Doubles and Triples. Barley wine just sounds too english for us (and the dutch word for it just sounds boring).
I've had a feeling that the last couple of years Westmalle is shipping their bottles too early, so if you buy some and it just doesn't taste as delicious as you would expect it to be, then store it in a dark storage area for at least 3 months and then taste it again. Chimay triple doesn't have this problem (yet) so if you want a triple and you want it now then buy Chimay for the time being.
I was listening to an episode of Good Beer Hunting and thought, "This guy sounds just like Jonny Garrett from The Craft Beer Channel!" Sure enough, it was you lol I can't believe it took me this long to realize it *facepalm*
@@TheCraftBeerChannel Yes, as a beer drinker/buyer I would prefer them to call it a Dubbel or Quadrupel depending on the the ABV %. Can't see no useful information in calling it a DT.
Achel has indeed westmalle yeasts :) Sadly, earlier this year, Achel lost its Trappist certification as no monk is there to check on the brewing anymore.. at least that's how it is now on march 2021...
We enjoy the Duvel hop series and always seek them out. Technically though they aren't tripels - they are Belgian Strong Ales, which are a little drier and have a less pronounced yeast character that makes them better suited for being hopped
You both should try a Belgian beer called “Gouden Carolus single malt”. Brewed in the city of Mechelen and not only they make beer there but also whiskey. As you guessed this is a whiskey infused beer. Its not a boozy as you think it is (ABV 11%) however the taste of the malt whiskey is prominent...
The takeover of Brewery Bosteels by ABInbev is one of the saddest and I guess the least popular takeover in Belgian brewing history. The beers, however, haven't changed much, yet. Tripel Karmeliet is still one of my favourite and go-to beers. As Tripel is my favourite beer style , I would highly recommend my first 'beer-love' La Trappe Tripel and Straffe Hendrik Tripel.
@@TheCraftBeerChannel Love your promotion for the older Belgian styles. They are often forgotten in favour of (New England) IPA's. But in my opinion beer shouldn't be trendy, beer should be good. What's also good to know is that Quadrupel did not exist as such before Tripel, as Westmalle's beers are based on / or inspired by The Holy Trinity. Cheers to Belgian Styles!
For your information the term "double" and "triple" don't actually mean double and triple the malt (grain) but are a more of a classifying system. A "double" means that the beer is made with "more" malt (grain) than a simple beer, this increases the alcohol content and the flavour, it isn't actually double the dose of malt. A triple, means even more malt (but not triple the simple dose) than a double, making an even stronger beer. So basically, the double, and triple really refer to the alcoholic content. A simple is around 3% alcohol , a double around 6% and a triple around 9%.
for example:1 pound me gallon (single),2 pouns per gallon (double),3 pounds per gallon (tripple)...(all of that according th the father's beer recipe they have in each of the monasteries.
For your information: Westmalle tripel is the original tripel, worldwide. The monks of Westmalle were the first to get it right, all other tripels need to pay learnmoney from that tripel. So it really is THE most authentic Tripel.
Achel only started brewing again in 1998. The previous brewery was dismantled by the Germans in 1917 and not build up again due to a lack of funds caused by a weird administrative thing where they did not receive damages for what the Germans did to the brewery because the Abbey was registered to a Dutch monk and the Dutch had been neutral in WW I.
I don't want to know how expensive it gotten with Covid. For me living in Belgium, I have enough great Tripples to go to, so I often rejected WestVleteren because of it's price. I know it's delicious, but I rather enjoy a Tripple 'd Anvers for 3x less the money.
I feel the dubbel, tripel, and quad names more refer to the beer's strength of alcohol content rather than the ingredients. Dubbels are usually around 6%, tripels, are around 9, and quads are around 11 or 12.
But what are they double and triple the abv of!? Someone else in the comments said it might relate to the beers the monks themselves drink - usually around 4.5%
![Trappist Beers: Dubbel vs Tripel vs Quadrupel [What’s the difference?]](/img/1.gif)
"Drinking tripel, seeing dubbel, feeling single...."
I did a bicycle tour in Belgium last year with a friend of mine. Our goal was to visit as many of the Trappist breweries (or, at least the tasting rooms near the monasteries) as possible. We visited five in Belgium and one in the Netherlands. It was a journey of a lifetime...and I hope to go back once the world returns to some sort of normalcy. The beer was amazing, the people warm and outgoing, and the cycling was fantastic. One of my favorite memories was riding through the hop fields of Flanders, visiting WWI cemeteries, and ending the day at Westvleteren.
Now that sounds like an amazing experience. Glad you were able to do it. I loved travelling through Belgium and NL.
I'm from flanders glad you enjoy it. Our beers are realy good .
ah sounds glorious. it's also on my bucket list
@@arrowmaster0073 I used to live in flanders (Wezembeek). I played voetbal for Tervuren FC & I love how even in the middle of nowhere in flanders, next t the football pitch you will get a bar, but not just an average bar, an amazing bar full of like 100 beers to choose from haha. Amazing beer culture you guys have
@@kw2142 haha that's true each bar has at least a good variaty of beers
Went to Belgium for our honeymoon in 1998. Best decision ever. Lovely country, beer, people, food, chocolate, etc. Been drinking Belgians ever since. Thank you for featuring some Belgians!
Where exactly did you go if you don’t mind me asking?
I grew up 8km from Westmalle. If you want to taste something really incredible, you should try a local speciality called 'half om half' or 'Trip Trap'. Easily one of the best beer 'cocktails' you'll ever have. It's made by pouring Westmalle Tripel and trapist (dubbel) in a 50/50 ratio in the same glass. If you pour the tripel first, you get the white head of the Tripel and the brown colour of the trapist/dubbel. This way you can see the difference between a Trip Trap and a Trapist. Because you need two bottles to drink it at a bar, you have to have a drinking buddy. To decide who of your friends will be the buddy you shout 'TRIP!' and the first one to reply 'TRAP!' is the chosen one. Schol!
Here in Quebec we have ''La Fin Du Monde'' which is quite good and already a tripel ''classic'', as well. My favorite is still the Karmeliet (I haven't tried Achel, though)
Drinking a La Fin Du Monde while watching this video. Stands with the great Belgian examples. Fantastic and dangerous beer.
Agree. La Fin du Monde is very good. And like you, Tripel Karmeliet is my favorite.
@@paulkaspereen4722 La Fin Du Monde!! Love that beer!!
I love brunes and I love Trappist beers, but the Achel is not especially to my tastes, and I've tried a lot of different trappists living in France. Edit: it is the Achel brune I have had and not been a big fan. The blond I am not sure.
“Hunkering down with some Belgium beer, cheese and bread” that’s a dream scenario. Great quote. Love that you cover traditional styles as well as modern. You can’t get much more craft than Trappist ale!
An evening in Bruges 8 years ago, and I came away from it engaged to my now wife. The Mother Of Triples gave me ‘courage’, + the others that night.
Haha well congrats for... 8 years ago! Beer literally brings us together.
Bruges is awesome. Congrats man!
Easily my favorite style of beer, overall really. Slides right next to Belgian strong ale, I just love the sweet, crisp, light notes and that booziness after. Its killer!
After watching this i went to the fridge to grab something and lo and behold there was a Westmalle Tripel in the back of the fridge I had forgotten about. Score!
I absolutely fucking love Belgium beers! I got into beer from a love of our traditional cask ales, always had a this assumption that Belgium beers just taste like alcohol, went to Belgium and immediately fell in love, drank my way through the range in 1 bar and fell over outside laughing. Woke up the next day a new man and a better beer person.
I love a good tripel with Chinese takeaway. We here in Philadelphia love good Belgian beer too!! Monk's Cafe rules!!
Quebec's craft beer scene is filled with Belgian style ales...so good!
Drinking De Garre Tripel in Brugges is one of definite beer travel things to do before you pop your clogs. Although it's probably a pre-existing beer form Van Steenberge they claim it uses three times the conventional amount of malt which gets it up to 11%. Some folks have been well connected enough to get kegs of it over to the UK but having at De Garre itself is just sublime.
As for other imports, my favorite is De Dolle (brewery) Dulle Teve (beer name).
I just commented the exact same thing. That Tripel, in that bar, with that cheese. Perfection.
@@sambloke1327 Couldn't agree more with both you and @Llordbillington42
Again, nothing more satisfying, informative/educational, and stimulating than 2 British Bros blasting through different styles of beer in the background of work/chores/studying/whatever.
Keep on!
been to Belgium quiet a few times, absolutely fantastic beer experience!.....stayed in Ostend last year and my fav place was Cafe Botteltje, settling in for the night with great beers and their meat and cheese board was relaxation 101!!....evening the newsagents had Westmalle, Orval & Chimay in the fridge....different class!! :-)
aka the complete package :)
i'm from belgium and Westmalle Tripel is easily my favorite beer ever. i love it.
my top 3 :
3 Tripel Karmeliet
2 Straffe Hendrik Tripel
1 Westmalle Tripel
Tripel is probably my favorite style, fell in love the first time I drank one from a brewery in Austin, Texas
Adelberts Tripel B?
@@ericecho YUP that's the one
Great to see Achel gain attention. Their Extra is one of my ‘tops’
I think the names are based on the beer the monks drink regularly, that would be a "single" around 3%, the double is 2x the malt of the "single", the triple is 3x the single etc.
VERY INTERESTING THEORY! Will look into it!
I also assumed this was the case, like Double the malt (not sure about Hops though) of Westmalle Extra to get Westmalle Dubbel
In fact it has to do with the rinse of the mash to extract the max amount of sugars. Each fraction would be fermented sep and become a beer of different strength. The last rince would conatin very little sugar and became the single, The second and first runnings would have roughly twice and tree times the amount of sugars, tree = tripel. The westmalle double is called "double brown", where brown comes from the color and from the candi sugar they use.
The Craft Beer Channel the Tripel being “3x the single” theory is exactly what you told us in a Westmalle video 5yrs ago
@@jonparry6462 that'd be where I got that from then!
It's great to see people from another nation enjoying a nice Westmalle!
Some info about it being hazy: Westmalle tripel becomes hazy when refrigerated. When served at eight to twelve degrees Celcius, the beer is clear and the taste is quite different. This is the advised temperature to serve it, according to the brewery. This used to be indicated on the back label, but it got scrapped during restyling.
Maybe this warrants a revisit of the video, with for example a Chimay tripel and a Rochefort tripel?
Tripel Karmeliet is readily available in the States and I love it! It might be my favorite beer.
My friend and I have just spent a small fortune getting a bottle each of the 3 Westvleteren beers plus the special one off they did. Cracking the 8 tonight. Can’t wait
8 is Jonny's fav!
how wa sit ? which one was your fav? Mine is the 12 ^^ As i live iine belgium, i have thje chance to get one every year or so ^^
Here in Mexico City all the european strong beer are quite easy to find, so they are the first hint of good made beers that I tried some years ago.
Amazing content, mates, cheers!
You can find Trappist beers in DF?
Tried these three during lockdown and yep, Westmalle with it's banana notes really blew me and my video call tasting partner away. The other two are worth a second go for er... science. Trappist ale is the ultimate 'wind down' beer. Now I'm back in the pub a trappist is a great way to chill out after a Friday night shift.
Just had Westmalle and Karmeliet. I actually preferred the Karmeliet! Stone me now lol! I like and easy drinking belgie. 3/4 of the way through the Westmalle I had enough dessert. Love the herbal hop of Karmeliet. A session belgie?! Yes please
I drank a Westmalle Tripel for the first time in Amsterdam around a decade ago and sat there thinking that it was a privilege to drink beer that good. It demonstrated that when beer is made right, it's simply outstanding. I honestly don't think I've willingly drank a mass-produced big brand pilsner ever since.
Perfectly put: same for me
I've been to Bruge and did the tour at the Halve Maan. Next to this beer they also make Brugse zot. This is also very nice beer.
Next to which beer? Halve Maan don't make any of the beers in the video - but they do make a great tripel under the Straffe Hendrik name.
@@TheCraftBeerChannel yes sorry, forgot to type that, hehe. I'm a big fan of the tripel karmeliet.
Great, informative video, gents; the first I've watched from you.
I could drink solely Trappist beers for the rest of my life and be happy. Just to pricey to do so. Most amazing beers in the world IMO.
Tripel Karmeliet is interesting from a brewing point of view because it uses a yeast normally used for wine/mead (WLP720). Personally think it's a stunning beer. Esp when aged a little. Totally different beast to anything else :)
Well well. Yes that would explain a few of its features and differences. Seems spices are also used too... very unusual beer
@@TheCraftBeerChannel Not so sure on the spices. There's none listed on the ingredients and I'd expect to see them listed for legal reasons. There's none in the Candi Syrup Inc clone I've used which is pretty close. You can get the flavours through careful control of the fermentation temps to stress the yeast just right, and spicier hops.
“Oh baby, a triple!”
What a dedication guys ...thank you :)
Just returned from Belgium: beer, cheese, and cured meat. Fabulous. The tripel to end all debate is De Garre. Only to be found in Bruges, and you'll have to hunt for the bar. It is simply the best beer I have ever had (and I've had a lot of beer in my 54 years). 11%, golden and "thick" like a NEIPA ... but deffo not a NEIPA. Even my long-suffering OH loved it. For balance, I'm also a fan of Karmeleit (sorry, but it's easily purchased). About to try to brew a tripel (De Garre stylee) ... we'll see what happens!
Have you guys been to de Garre in Bruges? I think they have one of the best Tripels (Tripel van de Garre) it's their house beer and is just so so good. Order a couple, it comes with cheese, you're on to a winner.
Sounds dreamy
100% agree @Sambloke. Best tripel out there IMO, although sadly limited to 3 glasses for tourists in case of injury coming down those stairs!
@@tyrannosaurus696I didn't know they limited it! Just have to get a magnum to take away I suppose!
@@sambloke1327 haha yeah I was proudly carrying that huge bottle all around Brugges and managed to get it back to the UK safe and sound. They wouldn't sell me one of those lovely glasses unfortunately.
I've always preferred westmalle. Karmeliet is just a bit too sweet/citrussy/floral to me. Need to refresh my mind on achel.
I guess karmeliet might be nice and refreshing on a hot summer day but I'd prefer westmalle otherwise.
About the pairings, I found out drinking westmalle double and bourbon (not mixed) really brings out huge caramel notes for me. A nice winter 'kopstoot' ;)
Hell yeah. That is an excellent evening of drinking right there
Really interesting that you added in information about brewery size in terms of their hectolitre output. Been trying to get my head around that since all the duty related shenanigans last week!
Great video chaps, always love your content. Been to Belgium several times and twice stayed at the B&B thats situated next to the St Bernadus brewery, highly recommend it. Easy driver to the abbey at Westveletren too. St Bernadus and Golden Carolus are two of my favorite triples.
Achel (and Westvleteren) use freshly harvested yeast from Westmalle, according to the book 'Brew Like A Monk' by Stan Hieronymus.
Is that book a good read?
@@dylanbepis570Yeah, I found it pretty interesting. It gives a decent overview of the history of the breweries and how the beers are made, with some added info for a homebrewer looking to replicate them.
No Chimay?
One of my favorites, difficult to find through our L.C.B.O. system here in Ontario however.
We aren't huge fans of the tripel but love the two darker ones - that big nail polish aroma is a bit much in the blond but we are all sensitive to different things!
I believe the nomenclature comes from the amount of refermentations. As in, ferment in primary, re-ferment a second time with the addition of sugars/yeasts (dubbel), and repeat again for trippels and again for quadruples. The yeast is paramount in what is Trappist style and what lends to the soft and creamy mouth feel despite high abv.
Afraid I can't get behind that theory - all the Trappist beers will undergo primary, secondary conditioning and bottle referments. Nothing more than that. In addition, the naming likely predates beers NOT being bottle conditioned so pretty much every beer in the world would have gone through a similar proccess.
@@TheCraftBeerChannel Interesting. I feel like I learned the extended brewing in separate additions of sugars from a brewing guide but it's very possible I'm pulling that out of my hat from some figment of my imaginings... I'm more likely to trust in your well of beer knowledge. ✌
Went to Belgium last autumn and I'm definately going again. Hopefully at the time of Tour de Geuze.
Pro tip for visiting breweries in Belgium. Forget Chimay, their inn and so called visit center is boring and the monastery is just that, a monastery. Go see Cantillion instead.
I love the Straffe Hendrik Tripel.
Another pro not to go tip is La Chouffe.
The only you get see at a tour is a short movie and disused brew kettles.
They don't show you the actual brewery.
tbh, you're not in trouble for smack talking Karmeliet. You were right on point with your analysis. Kudos!
And yes, Orval is, for me personally, the most unique and classic of all beers from my wonderfull homeland. I do love the gueuzes too, the real ones (Boon, Drei Fonteinen, Lindemans Cuvée Renée, (den echte) Oude Cam, etc...).
cheers!
Here in France, triples are one of the most consumed style of beer outside of pils and fake "abbaye" style (Leffe-like beers). It's the first beer style people are discovering with the likes of Chouffe, tripel Karmelitt (triple K), Maredsous...breweries owned by the big 3 beer compagnies. For some people here, triple K is the best beer they tasted, but IMO it's a league under the trappist triples, and Westmalle is a league over every other triples ! Perfect balance of drinkability, body, dryness and yeast complexity.
Good to know! Lucky france too! I agree Westmalle is the queen. Karmeleit was too light and herbal for our tastes but still excellent. And the taste of drinking an ABI beer is bitter too.
Westmalle is one of favorites beer, I want to try the others
Great vid guys and really appreciated your recent ones. The homebrewed real ale with full tap in particular was amazing! What do you think of Tynt Meadow, the English Trappist beer? I thought it was surprisingly delicious when trying lately.
Have to agree on Belgium and the phenomenal beers and frites. I cycled around Flanders a bit on holiday last year and it was great. I'd recommend it to anyone based in London, just get a ferry to Dunkirk and head into Belgium. Westvleteren brewery cafe was a highlight, as was cycling through fields of hops in the surrounding area. Best Belgian beer pub ever was in Bruges at 't Brugs Beertje. Aged versions of different beers on the menu. Plus the classic cubes of cheese and salami.
Highly recommend going to the Bruges Beer Festival (when that's possible again) if you haven't already. One of the most fun days of my life.
Haha we have been before! We didnt film there though...I seem to remember we got a little to drunk to do so
Achel is a TIIIIIINY facility. It's actually impressive how widely they distribute for how small they are. Delicious beer.
Good video about one of my favourite types of beer.
The beers in the video are awesome and there are also a lot of great beers mentioned in the comments.
My favourite triple is Dulle Teve by de Dolle brewery, with Westmalle and St. Bernardus taking the next spots.
Also, I would mention Oriel Triple, a Romanian beer from a microbrewery that brews very good Belgian beers. If you're ever in Romania and want to get your Belgian beer fix, you can safely rely on them.
Cheers!
Cheers! We'll try to track some Oriel down!
Tripels are my absolute favorite style of beer. Allagash in Maine makes a good one here in the states. I also enjoyed Merry Monks out of Weyerbacher in Pennsylvania but sadly they haven't been around my neck of the woods lately. Definitely a style I wish I saw more of from local places here.
Allagash are one of our favourite breweries! Have you seen our video all about them? ruclips.net/video/1gwNtXCR7jY/видео.html
The Craft Beer Channel I haven’t! Definitely gonna give it a watch, thanks!
Would love an episode about belgian Lambik beer and Geuze, it’s spontaneously fermented bruit beer that can only be brewed in a small valley around Brussels and nowhere else in the world. It’s quite like a cider since it has some sour aftertaste. As far as breweries I definitely recommend Lindemans, they have the best pecheresse i ever tasted (Lambik beer with peach flavour!)
Hey there - we have about 10 videos exclusively about lambic! We've done features at Cantillon and Beersel, two Toer De Geuze videos, several sofa sessions comparing all the geuzes. Let me know what interests you and I can link it
@@TheCraftBeerChannel Oh i feel really stupid now xd i'll check em out rn
I had my first drink when I was 30 and a trippel was one of the first 5 beers I had. I've been addicted ever sense.
loved that you refer to Tripel Karmeliet as thin. I also felt that I notice the alcohol way too much (I am sensitive to it, but it is too much). With the Westmalle I don't notice it nearly as much.
some nice old bars in Bruge that sell excellent beers
ROBIN JONES...Ghent has some great bars...I was drinking their local beer in a cellar pub under some old 600 year old building
@@Prognosis__ - I did the same thing in Bruges in some old cellar pub at the end of some alley late at night when everything else was closed. Had an awesome local beer and a flight. It looked like the type of place you'd hide in during WWII. I wanted to move there when I retire just to go there every day.
I am 100% behind you in questioning why it is the craft beer world doesn’t embrace these styles as much as it used to. I have very limited patience for IPAs, from whatever coast, and sours. These beer styles are what got me excited about beer, and they still are.
Jonny's day job before we went full time was at the UK's biggest Belgian beer importer so he has a deep love for these styles too. Once we have a COVID-19 vaccine I think Belgium needs to be our next trip! Not been there with the channel since 2018
The Craft Beer Channel: Mind you, your own people’s barleywine was also an early influence of mine. Have you folks ever had the opportunity to taste Brooklyn Brewery’s Capataz? It’s a barleywine aged in assorted Sherry barrels, including Pedro Ximenez. When I was a young child, weaned on crappy American ‘70s macro lagers, I think that my first “aha moment” with alcohol (aside from the Manischewitz that we drank during the Passover Seder) was Harvey’s Bristol Cream. Mind you, Harvey’s is a poor replacement for a proper Pedro Ximenez, but it embedded itself in my developing palate. All of this is to say, if you’ve never tasted Capataz, let me know. I’ve got very little “juice” in this world, but I’m fairly certain that I’ve got enough to get a 750 shipped across the pond to you.
Great video lads! makes me want to go back to Belgium for a beer weekend
Hi, I'm from Belgium. And, as far as I've heard, the names 'double' and 'trippel' are derived from the brewmaster's putting 1, 2 (double) or 3 (tripple) chalk marks on their barrels to identify the standard, somewhat stronger, and strongest beer. So 3 chalk bars on a barrel, that's a trippel. Dunno how much truth there is to this, but I've always found it a plausible explanation. Seems to fit right in with how we (used to) do things over here :-) #KISS
I recently tried a tripel for the first time, it was tripel karmeliet. And I loved it so if I enjoyed enjoyed that I think I will really like westmalle
You WILL! Westmalle is the Queen!
Would you drink these at room temp
Love Belgian beer...And I’m from Australia...I have tried all the best known beers from Belgium and have over 20 matching beer glasses.. So excited to see you guys making a video on this. Hopefully head over there again after Coronavirus.
I'll second that. Something so special about owning the glasses.
thefirstchampster....the Kwark glasses have to be the most unique
@@Prognosis__ Pauwels 'Kwak'
@@dirkt6921 I love drinking Kwak out of their mini yard glasses
First off, brilliant slogan. Amazing how a few Triples grease the creative wheels. Also, I'm with Brad. If I'm going to be a monk, definitely going to go Trappist. 😂
My favorite stout is 9.8 ABV. I think it's perfect 👌😎✌️
So I'm not a 100% on this, but the name tripel came about because Westmalle wanted to be known as there strongest beer. It does not emply anything about the brewing proces. Tripels were invented quite late - 1930's - so there were allready doubles and quadruples on the market. They got there name from an old technique they used in breweries. On the barrels they would for instance put 2 stripes so everyone, even if you couldn't read, would know what type of beer was inside. My guess is that Westmalle wanted to reflect this history by naming this style a tripel.
By the way, Ter Dolen is honestly one of the best Belgian beers I ever drank, you should try these out!
Some personal choices: Arend, La Rulles, Vicaris tripel blend with geuze, and some that avoid the T word such as Jambe de Bois and Guldenberg.
But agreed, Westmalle is the one I always return to.
Yeah we could a whole video on smaller more modern ones - love La Rulles beers
In Belgium they have been marketing the Karmeliet pretty hard but for me nothing can touch the original. The Karmeliet is just a bit messy and less robust. The Achel just falls a bit flat as well. I do like the Rochefort Triplel though.
Cracking review guys. Love a westmalle tripel. Such a smooth beer a perfect beer to unwind with. Shame AB inbev are trying to ruin so many breweries.
Mmmmm,m tripel. Those crazy monks make great beer
Belgian here, if I can give you one tip about drinking Westmalle (and possibly also other tripel beers, but I know from drinking it a lot it's a thing with westmalle) don't pour out the whole bottle. At the bottom of the bottle there is always lots of shmucky goo (dunno what the actual name for it is in English) which really makes the beer taste a lot more bitter than it actually is (westmalle is after all a rather light beer when it comes to bitterness and one of the sweeter of its kind).
This is also why it came out so hazy, it usually is very clear if you don't pour it completely.
Tripel Karmeliet all day over any other Belgium blonde I have had. I think you all are crazy but to be honest, I never jack with my beer the way you did, it looks like a ridiculous test but we are all different I guess. I pour it into my Chimay glass (because I drink alot of blue and can't find Karmeliet glasses) at a slight angle and just drink like a normal human. lol
Not a fan of Tripel Karlemiet I tried it once, didn't. know that that InBev owned it. I was drinking tripels once a month about 5 years ago and stopped bc they are too sweet. On the verge of being cloying I think. Glad you are enjoying them!
The banana ester notes are really hard to get right, and Westmalle has it nailed down. Too much and it ends up tasting almost sickly banana sweet, which is a lot of other tripels like Lefort or Leffe (tripel), which is why I prefer Karmeliet with it's more herbal and summery carbonation.
Herbal, earthy or thyme are all too nice to describe the smell of Tripel Karmeliet ^^ I would say « rotten apple », « unpleasantly sweet », like Goudale.
I've heard to me that a single used to be 3%, a dubbel 6%, a trippel 9% and a quadruppel 12%. Over time they deviated a bit from the percentages. Westmalle trippel is one of my favourites beers, together with Orval and Chimay Blue.
Tripel Karmeliet had less bubbles before, a bit less siropy/sugary, back in the days. Achel lost almost their Trappist label, and you where mentioning Straffe Hendrick, best darkish beer I drank until now.
Got some Triple Karmeliet in my Perfect Draft right now. Short dated, so £20 for 6 litres, or less than £2 a pint isn't too bad! Decent drop, but there's a kind of Worcester sauce funk taste that I can't quite place with the Karmeliet. Any idea where that taste comes from? The type of yeast? Agree with you that Belgian ales seem to have been overlooked, although there are a couple of UK breweries who are having a go. My favourite tripel is De Garre from the tiny pub in Brugges. So creamy. We've spent a few Christmas Days in Cambrinus in Brugges as well, who have hundreds of Belgian ales to sample. Cheers lads, good to see you getting pissed on the sofa together again!
Interesting. We didn't get that flavour but it could be a bit of autolysis if it was keg fermented...but I VERY much doubt it was. I'd have to try it to know for sure but we didn't get it in the bottle we had!
Craft beer channel coach trip to Brussels here we come
I think that you missed Dulle Teve
by Brouwerij De Dolle Brouwers. Think i have tru Westmalle again, was along time since i tried it.
We missed hundreds of amazing tripels, though Dulle Teve would easily be in my top 5 tripels. Arabier is in fact one of my favourite beers ever
I'm getting in line asking what beer(s) you have prepping for a video like this? Those bants feel, well, infused 😋😉
🍻❤️💪
Haha, this was the third shoot of the day - we did west coast v NEIPAs before that as well as next week's video which I don't want to spoil!
1- Westmalle 2- St. Bernardus 3- Orval. In that order are my top three but locally we have a brewhouse that does an excellent triple as well. Watch out, 4-5 beers and you get pretty buzzed.
Orval isn't a tripel. It"s amber trappist beer with 6.5 ABV
So is Chimay just too large or just not good? In my beer forsaken part of the world, Chimay and Duval are the most likely finds for Belgian beer.
Isn't the beer called Single, Double, Triple or Quad because of the crosses the monks used to mark their beers? I've heard they used to mark the casks with crosses corrospodending to the beer. Singles (One cross) were common beers to drink, doubles (Double Cross) for special occasions and triples(Tripple Cross) just for the monks themselves while fasting?
I have heard this theory too but there are some issues with it. Most vital is that is the dubbel and quad were invented long before the single and triple so the numbering system would have likely been different.
@@TheCraftBeerChannel From what I've heard most, is that it's just a marketing name. La Trappe invented the name Quadruple because Belgian and Dutch people are used to Doubles and Triples. Barley wine just sounds too english for us (and the dutch word for it just sounds boring).
Huge Achel fan here, and Westmalle, of course. Was never a big fan of Karmeliet.
Me too.
“the greater good” - who doesn’t love Hot Fuzz!
TK WORLDS BEST BEER. Period.
I've had a feeling that the last couple of years Westmalle is shipping their bottles too early, so if you buy some and it just doesn't taste as delicious as you would expect it to be, then store it in a dark storage area for at least 3 months and then taste it again. Chimay triple doesn't have this problem (yet) so if you want a triple and you want it now then buy Chimay for the time being.
I agree with this. I'd never drink a XII within a year really. Partly coz I can never find the occasion for it anyway
I was listening to an episode of Good Beer Hunting and thought, "This guy sounds just like Jonny Garrett from The Craft Beer Channel!" Sure enough, it was you lol I can't believe it took me this long to realize it *facepalm*
Ha! Yep that's Jonny! But he mostly has his serious voice on...
Great stuff. Also, interestingly, the classic Gulden Draak is described as a "dark tripel" by the brewery, just to make things extra confusing.
Wuuuuuuut not gonna ever accept that as a style.
@@TheCraftBeerChannel Yes, as a beer drinker/buyer I would prefer them to call it a Dubbel or Quadrupel depending on the the ABV %. Can't see no useful information in calling it a DT.
Achel has indeed westmalle yeasts :)
Sadly, earlier this year, Achel lost its Trappist certification as no monk is there to check on the brewing anymore.. at least that's how it is now on march 2021...
Yeah sad to see that way of life under threat.
Duvel Triple Single Hop Box was quiet nice. Six Triples, each with a different hop.
cheers
We enjoy the Duvel hop series and always seek them out. Technically though they aren't tripels - they are Belgian Strong Ales, which are a little drier and have a less pronounced yeast character that makes them better suited for being hopped
Thank you for pronouncing Achel properly.
You both should try a Belgian beer called “Gouden Carolus single malt”. Brewed in the city of Mechelen and not only they make beer there but also whiskey. As you guessed this is a whiskey infused beer. Its not a boozy as you think it is (ABV 11%) however the taste of the malt whiskey is prominent...
It's called 'Gouden Carolus Whisky Infused'
The takeover of Brewery Bosteels by ABInbev is one of the saddest and I guess the least popular takeover in Belgian brewing history. The beers, however, haven't changed much, yet. Tripel Karmeliet is still one of my favourite and go-to beers. As Tripel is my favourite beer style , I would highly recommend my first 'beer-love' La Trappe Tripel and Straffe Hendrik Tripel.
Love all the straffe beers especially straffe wild!
@@TheCraftBeerChannel Love your promotion for the older Belgian styles. They are often forgotten in favour of (New England) IPA's. But in my opinion beer shouldn't be trendy, beer should be good. What's also good to know is that Quadrupel did not exist as such before Tripel, as Westmalle's beers are based on / or inspired by The Holy Trinity. Cheers to Belgian Styles!
De Garre by Brouwerij Van Steenberge
Love, love, love!
I'm drinking one right now. This beer is indeed a lovely Belgian Tripel. One of the best I tried.
For your information the term "double" and "triple" don't actually mean double and triple the malt (grain) but are a more of a classifying system. A "double" means that the beer is made with "more" malt (grain) than a simple beer, this increases the alcohol content and the flavour, it isn't actually double the dose of malt. A triple, means even more malt (but not triple the simple dose) than a double, making an even stronger beer. So basically, the double, and triple really refer to the alcoholic content. A simple is around 3% alcohol , a double around 6% and a triple around 9%.
for example:1 pound me gallon (single),2 pouns per gallon (double),3 pounds per gallon (tripple)...(all of that according th the father's beer recipe they have in each of the monasteries.
😂 😂 Love the slogan
For your information: Westmalle tripel is the original tripel, worldwide. The monks of Westmalle were the first to get it right, all other tripels need to pay learnmoney from that tripel. So it really is THE most authentic Tripel.
What do you think of the westfleren beer
Achel only started brewing again in 1998. The previous brewery was dismantled by the Germans in 1917 and not build up again due to a lack of funds caused by a weird administrative thing where they did not receive damages for what the Germans did to the brewery because the Abbey was registered to a Dutch monk and the Dutch had been neutral in WW I.
Achel is my favourite 👍
Wvestvleteren 12 is the king of Trappist beers :) go go go!!
I don't want to know how expensive it gotten with Covid. For me living in Belgium, I have enough great Tripples to go to, so I often rejected WestVleteren because of it's price. I know it's delicious, but I rather enjoy a Tripple 'd Anvers for 3x less the money.
The Karmeliet definitely is my favorite out of these three.
I feel the dubbel, tripel, and quad names more refer to the beer's strength of alcohol content rather than the ingredients. Dubbels are usually around 6%, tripels, are around 9, and quads are around 11 or 12.
But what are they double and triple the abv of!? Someone else in the comments said it might relate to the beers the monks themselves drink - usually around 4.5%