westmalle trappist tripel 2006 bier 33 cl BTW 0 fermented long and cool before

fermented long and cool before being matured in selected Bourbon and Vermouth casks

the kriek lambic is assembled with young lambic

small batch mix

as shown below

The concoction was finished with Madagascar vanilla and a mound of Ecuadorian cocoa beans to build a rich chocolate complexity

westmalle trappist tripel 2006 bier 33 cl BTW 0 fermented long and cool beforeWas first brewed in 1934 and the recipe has not changed since 1956. It is made with pale candy sugar and has a very pale color, produced by a mash of light pilsner malts. Styrian Goldings hops are used, along with some German varieties and the classic Saaz pilsner hops. After a long secondary fermentation, the Tripel Westmalle is bottled with a dose of sugar and yeast. This beer holds up well in the bottle over time and seems to soften with age.