We had some coriander, cardamom and juniper boil along while we brewed this tripel. Result: a soft, slightly spicy layer that nicely accentuates the herbal tones of our very own yeast. As befits a proper tripel, the yeast plays an important part in defining the taste here.
Adding some oats and wheat to the bulk of barley malt made this beer nicely soft and creamy, whereas the Perle and Wakatu hops add a surprisingly fresh touch.
The Tripel Spice is a one-off. Come grab one (draft only) in our tasting room while it lasts.
