Пиво Belgian Abbey Tripel - Trenčiansky pivovar Lanius

The first Tripel-style abbey beer was created in 1934 and it acquired its final form in 1956, exactly one hundred years after its dark weaker brother Dubbel, in the abbey of Westmall in the northern Belgium. The motion for its creation was an ever-increasing demand for light lagers flooding Europe in 1920s. The color was however the sole resemblance to the lagers. It was brewed the same way as Dubbel from pale malt, this time very pale Belgian caramel and fermented with a unique yeast strain, which had been unknowingly used since medieval ages in Westmall. Despite it was too strong to drink in the times of lent, it found its place as a popular desert beer by numerous visitors of the abbey and gradually has become the flagship of several Belgian breweries. We have brewed the one of ours following a traditional recipe, of a single malt with an addition of lightly-fermentable Belgian caramel. Thanks to this combination, the beer is despite its strength easily drinkable. The complexity of taste is catered by the original yeast of Westmall abbey, granting the beer tender spicy flavours and fruity aromas of ba-nana and honeydew. A significant role is also played by the Bramling Cross hops, which is pleasurably counterweighting the sweet malty body with a fresh scent of blackcurrant.