Westmalle Tripel Jeroboam 3l Westmalle Tripel Jeroboam 3l
Westmalle Tripel Jeroboam 3l Westmalle Tripel Jeroboam 3l
Westmalle Tripel Jeroboam 3l Westmalle Tripel Jeroboam 3l
83,71 €
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Valoración: 4.8
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60.00 €
60.00 €
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During World War II, the novice Thomas Sas brewed a beer with 9.5% alcohol, with a higher addition of hops and triple the amount of malt compared to the Westmalle refectory beer, giving it the name Tripel (the first modern use of the name) without knowing that he had created a denomination for that style of beers. Although Brother Thomas perfected the recipe in 1956 with the fine bitterness of today.
Westmalle Tripel
Beer with Trappist designation of origin, 9.5% alcohol, top-fermented and with second fermentation in the bottle.
Golden and strong blonde, it is made with untreated groundwater, malt, its own yeast, hops, and white candi sugar. Its natural and dense foam sticks extraordinarily to the typical chalice glass for this drink.
Quite dry, with a balanced bitterness and a perfume of flowers and spices. The wide variety of hops used, added in its natural form in three stages of cooking, is the origin of an enormous complexity of flavors and aromas, resulting in one of the greatest and most famous Belgian beers.
The Westmalle Tripel pairs well with "meunière" fish (butter sauce), stuffed asparagus, and as a sabayon dessert.
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During World War II, the novice Thomas Sas brewed a beer with 9.5% alcohol, with a higher addition of hops and triple the amount of malt compared to the Westmalle refectory beer, giving it the name Tripel (the first modern use of the name) without knowing that he had created a denomination for that style of beers. Although Brother Thomas perfected the recipe in 1956 with the fine bitterness of today.
Westmalle Tripel
Beer with Trappist designation of origin, 9.5% alcohol, top-fermented and with second fermentation in the bottle.
Golden and strong blonde, it is made with untreated groundwater, malt, its own yeast, hops, and white candi sugar. Its natural and dense foam sticks extraordinarily to the typical chalice glass for this drink.
Quite dry, with a balanced bitterness and a perfume of flowers and spices. The wide variety of hops used, added in its natural form in three stages of cooking, is the origin of an enormous complexity of flavors and aromas, resulting in one of the greatest and most famous Belgian beers.
The Westmalle Tripel pairs well with "meunière" fish (butter sauce), stuffed asparagus, and as a sabayon dessert.
Translated automatically
