Malt: Pale malt, oat malt, wheat malt, rye malt, abbey malt, flaked barley, flaked oats, flaked wheat, flaked rye
This complex grist allows the Belgian yeast to strive. Feeding on such versatile sugar compounds derived from the grain starch, the yeast will produce different flavours ranging from strong fruitiness to subtle earthy and peppery tones.
Hops: Saaz, East Kent Golding
Those very fine hops add a little complexity while balancing the malt sweetness.
Francois Verhaegen was an early supporter of Frenchies and helped funding our Bistro and Brewery. He sadly passed away early October 17. This Tripel is a tribute to Francois, to his Belgian background and to his immense love for all the good things in life. Brewed with 4 grains malted and unmalted, this Belgian style tripel has an amazing complexity both on the nose and palate.