“I’d recommend about 6 or 7 coriander seeds be crushed and added for the last minute of boil. Although this may seem like a miniscule amount, a touch of coriander is all that is desired.”
—Drew Cluley, head brewer
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Written by Glenn BurnSilver
“I’d recommend about 6 or 7 coriander seeds be crushed and added for the last minute of boil. Although this may seem like a miniscule amount, a touch of coriander is all that is desired.”
—Drew Cluley, head brewer
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Recipe
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Trappist-Style Tripel
This tripel has a standard grain bill and a process like our Belgian dubbel with one twist —the addition of Weyermann Abbey malt. The Abbey malt gives the finished Tripel more malt character that the best commercial examples in Belgium all have.
Recipe
MEMBERS ONLY
Belgian Dark Strong Ale (2017 NHC Gold)
“I’d recommend about 6 or 7 coriander seeds be crushed and added for the last minute of boil. Although this may seem like a miniscule amount, a touch of coriander is all