Last month we included the Wilderen Goud Belgian Blond Ale, and this month we have the big brother in the Kanunnik Tripel.
As is common for Belgian breweries, the tripel was the first beer off the production line when Wilderen commenced commercial activites. I’ve mentioned before that tripels are the Belgian equivalent of Australian pale ales. They are the yardstick by which a new brewery is measured.
And while it is a traditional style beer, it has a few points of difference. Four different malts – barley, oats, wheat and rye - are used, along with three spices and of course a little Belgian candi sugar (as is common for most tripels).
The result is a rather malty, fruity and slightly spicy Belgian Tripel.
If you try I reckon you could name quite a few fruits that you get from this beer, like banana, peach, pear and apricot. Maybe even a little sharpness of green apple. There is a solid malty backbone, even though I don’t get much hint of the creamy oats, and there is a nice prickly, bitter spicy finish.