Larry's "Lager"

An evolution of Dubbel (double) beers in Belgium, the Tripel (triple) is a relatively new style.  The monks of Westmalle formulated their first Tripel in 1936, coming in at 9.5% AVB, light-bodied, and highly effervescent.  The yeast character of this style is what sets it apart though.  Spicy phenols and fruity esters come together to create a bouquet of wonderful flavors and aromas.  Although high in alcohol, there is little to no alcohol warmth, making the style particularly dangerous if you don't pay attention to how many you have had (just ask Larry).  

Our Tripel here at DCB has featured various yeasts in the past.  Most recently, Cellar Science Monk gave us some of our favorite flavors to date. It gave us fruit flavors/aromas of mango, banana, and golden raisin balanced by a slight spiciness and notes of clove.  

This time around Lallemand Abbaye will take center stage.  With the potential of some darker fruit flavors (raisin, date, fig) and more tropical fruit flavors (mango, banana, apple) with slight clove and spice notes to balance, we're excited for the potential of this batch.