"A hoppy tripel"

Organic Hoppy Tripel

A pure-malt ale, made of barley, wheat and ryemalt. 3 sorts of german hops.
A fruity and yet a spicy triple with a smooth pleasent biterness, full flavour and still sufficient dry aftertaste to garantee drinkability.
The Finesse was aged in brand new oak barrels.

Farmhouse Tripel brewed with Rye.

"De Dulle Teve is brewed in the tradition of a Belgian Triple. Its high density stems from large amounts of pale malt increased with pale candi sugar in the brew kettle. Unfiltered, unpasteurized, bottle-conditioned. De Dulle Teve keeps two to three years without major changes in taste. Further maturing, up to 10 years, will cause it to darken a little and lose some of its bitterness. The bittering of about 30 IBU is due to Goldings hops in the brew kettle."

This blond farm beer has less hops but part of the hops is replaced by the chicory root which is added to the brewing process. Fresh bitter aroma of chicory. Yeasty, fruity sweetness cut by a well balanced bitterness imparted by the chicory root. BBD is 07/2024

Tripel dry hopped with a new English hop variety: Endeavour

"Finesse is a soft all grain triple with barley, wheat and rye malt, with a slightly sweet, spicy hoppiness."

Blend of triple aged 6 months in Nadal Hainaut red wine barrel and a stout aged 18 months in Daumas Gassac red wine barrel .

"A modern interpretation of the classic Belgian Triple. More bitterness, lighter on the esters. Resinous, peppery & elderflower notes."

A collaboration with Pete Slosberg using cocoa nibs from Frederic Blondeel. BB is 12/06/2024

Tripel (Trio) aged for 10 months in Jamaican Appleton Estate rum barrels.

"Fruity Belgian Tripel aged on Bordeau red wine casks."

Maître Tripel aged for 6 months in Fillier barrels