Comments on: Know Your Styles: Belgian Tripel

By: rik

rik — Fri, 05 Jun 2009 14:22:28 +0000

Great write up! My favorite style for over a decade…just never get tired of it! (would have let you use my Westmalle chalice had i known …as a glassware-nazi…i’m kidding! Used to go to Brugge at least once a week for the (then called) Brugse Tripel…now sooo far away. Thanks for the info!

By: KellyR

KellyR — Thu, 04 Jun 2009 16:55:52 +0000

Very nice, John! Nice talking to you over the Mattingly Tripel (awesome!) last night. I think I told you once that the Cask Bell’s at Cicero’s was a brown ale…just wanted to confirm it was their porter. I think my brain was clouded from it, but it was quite a treat!

By: lqqker

lqqker — Thu, 04 Jun 2009 14:56:34 +0000

Nice article John, and very informative.

By: vyvvy

vyvvy — Wed, 03 Jun 2009 22:24:22 +0000

LOL ~ far more than one night. It took around a week to drink them all.

By: Fweezle

Fweezle — Wed, 03 Jun 2009 22:11:32 +0000

Damn John, I bet that was a fun night of tasting!

By: Michael Reinhardt

Michael Reinhardt — Wed, 03 Jun 2009 21:47:55 +0000

Westvleteren! That’s a hard one to get a hold of. I’ve seen it on e-bay for ungodly amounts (no pun intended toward the Trappist monks). I guess I’m going to have to get one at will-call when I go to Belgium…maybe in a couple years. Nice article.

By: kchophead

kchophead — Wed, 03 Jun 2009 21:35:14 +0000

The Schlafly Tripel (to me) is in their top 3 beers. I’m not sure if it’s candi sugar or what, but it is so delicious. If you drink a New Belgium Tripel afterwards you notice a huge difference. The NB seems to be dryer and spicier. Any of the pure Trappist ones you mention seem to have a more dominant Belgian yeasty funk taste. Seems like American craft breweries subsitute American ingredients here and there that I get used to.