Try Our New Beer – The Triple

At Frenchies, all of our beers are brewed in-house and developed to suit our bistro’s cuisine and all occasions. When making a new brew, we aim to highlight it’s natural ingredients and think outside typical beer categories. Our approach was no different when we created our latest seasonal offering.

Triple Beer frenchies-experience

Meet the Triple

This Belgian style Triple is brewed with 8 different grains. Its complex malt bill feeds a fruity abbey yeast, resulting in a strong deep golden ale with an incredible array of flavours and depth. Probably our most complex brew yet; it is re-fermented in the can for extra complexity. The Triple will be available at Frenchies Bistro and Brewery starting April 1st.

As always, we brewed this beer with food pairings in mind so come into the bistro to try it with fine dishes from our kitchen.

How we make it

Belgian Ales are all about fermentation byproducts. The selection of special strains of yeast and speciality malts shapes the soul of the beers. When we make them, the yeast eats the sugar from the malt and transforms it into alcohol and CO2. Each strain of yeast has its own characteristics, alcohol tolerance, attenuation, sedimentation, esters and higher alcohol production capacity.

The yeast strain we use produces the most fruity flavours at around 24C. Anything above becomes fairly spicy and below more phenolic, which can make the beer taste medicinal and off. This yeast has a high alcohol tolerance and ferments pretty dry. It also sediments quickly which makes it tricky for re-fermentation in the can.

Once packaged in cans, we have to turn the boxes upside down regularly for the yeast to get back in suspension. We also have to keep the beer at 25C for 6 weeks to stimulate the yeast, eat the rest of the sugar and carbonate the beer.

Malt selection is also critical to achieve the right flavour. At the start of the brewing process we mill the grain and mix it with water to achieve a 67C mash. At this temperature, the complex sugar from the malt breaks down into simple sugar. Yeast is only able to process simple sugars. So it is those sugars that the yeast will transform into aromatic compounds. The more complex the malt bill is, the more diverse the aromatic compounds produce during fermenting.

In our case, the malt bill is very complex. We use malted barley, malted wheat, malted oats and malted rye as well as unsalted and flaked barley, wheat, oats and corn.

Finally, to make things even more interesting, we add sugar to beer. This sugar will be completely fermented, making the final beer dryer while creating new flavour compounds.

It’s a long process – but we think it’s worth it!

The finished product

At 9% alcohol, this beer boasts rich and complex flavours while maintaining an incredible balance. This is thanks to the careful selection of the yeast along with the complex malt bill. The long fermentation and even longer re-fermentation in the can allows subtle aromatics to come through without getting any overpowering compounds.