(no subject)

[inahandbasket]

mmmmmm wow.
So I racked the Belgian-style tripple into secondary last night, and stole a sip while I was there.
If that taste was anything to go on, this beer recipe is going to be engraved in metal and mounted on my wall for posterity. Holy crap is it tasty! I really can't wait to get this batch bottled so that I can start drinking it! I'll probably have to brew another batch of it shortly thereafter because this one ain't gonna hang around long.

I hope we can manage to save a few bottles to see how it ages.

hmm. I need a good beer-post icon.

Comments

[wanderyng1.livejournal.com]

I definitely need to pick your brain about how to get started on this whole home-brewing thing while I'm up there in October.

[inahandbasket]

You got it. We'll brew up a batch while you're here.
^_^

[oceanic.livejournal.com]

I'm going to make huge wibbly bambi eyes at you to save some of that so I can taste it. What does it taste like, specifically? I know nothing about that style of beer.

[inahandbasket]

It tastes like love. I'll definitely save you some.
Find yourself a belgian beer, preferably a trappist tripple. They're my favorite style, evar.

[busytoby.livejournal.com]

trappist ales are rad. i am wondering though, does dubbel/trippel refer to the number of fermentations?

the trippels i've had have been a little to potent for my taste -- it's crazy to me that you can get that much alcohol just through fermentation.

[inahandbasket]

It's actually just a vague measure of strength. There are some beers which are triple fermented, etc., but those are just sort of taking the name to a different place.
Official style guidelines:
Doubles: 6.5-9.0%
Tripels: 8.0-12.0%
( http://beeradvocate.com/beer/style/ )
;o)