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Tripel is pale to golden in color, and strong. This issue includes recipes and tips to craft your own classic Belgian tripel.
Jamil Zainasheff states “The characteristic fruity/spicy flavors and aromas of this style come from fermentation, although some brewers do add spices. While some brewers may add spices, I prefer the more subtle and complex spiciness that fermentation develops.”
Recipe author Terry Foster comments on his Tudor Beer, “Overall, it was a good crisp, fresh-tasting session beer, resembling a low-hopped version of an English summer ale. This is not so surprising when you consider that in 1503 this beer would have been in competition with the maltier and probably sweeter unhopped ale.”
Examine and attempt to decode the first written (hopped) beer recipe in England. Brew a beer that will please the historians and perhaps be fit for a king.
Got a green thumb? Advice from two hop growers on growing hops at home.
