Description
The Beer
A tripel is a strong beer, usually a blonde, with a good balance between malt and hops in its taste. And a modern tripel is fruity and dry with plenty of carbon dioxide and a fine bitterness.
Tripels are often dangerously quaffable.
If you want to honour Belgian brewing traditions you must have a robust blond triple in your range.
That’s an opinion that is shared by Brouwerij De Brabandere, whose Petrus Tripel, a member of the Petrus Tradition family, is their flagship beer.
This top-fermented beer spends two weeks re-fermenting in the bottle, where it develops a zesty fruitiness and complexity as well as a lovely pearlisation, which is depicted beautifully on the royal blue label.
It is a balanced beer with a dry, slightly bitter finish.
The Petrus Tradition family also includes a blonde and a dubbel. And the Petrus brand is synonymous with its three sour beers: Petrus Roodbruin, Aged Red and Aged Pale – the taste of all three defined by their maturation in oak foeders.
Aside from the Petrus brand, the De Brabandere brewery is known for its Bavik Super Pilsand Kwaremont, a ‘course beer’ that celebrates the Tour of Flanders cycle race.
Alcohol
8% ABV
Fermentation
Petrus Tripel is a top-fermented beer that re-ferments in the bottle.
Ingredients
Petrus Tripel is brewed with water, a house yeast, barley malt, wheat malt, sugar and three aroma hops.
Colour & Transparency
The beer takes on a pale blonde colour in the glass with a lovely pearlisation below a snowy-white head of froth.
Serving Temperature
6-8°C / 42-47°F
Serving Glass
All Petrus beers are served in an elegant, high-stemmed tulip-shaped glass bearing the brewery’s logo. The glass allows the drinker to fully enjoy the beer’s aromas.
Character, Tastes & Aromas
A highly quaffable tripel with a lovely balance between malt and hops, and a dry-bitter finish.
The re-fermentation ensures that the beer develops fresh and fruity aromas.
Culinary
Petrus Tripel is delicious with fish recipes such as fillet of sole in a saffron sauce.
It is also recommended in pairings with cheeses, a Saint-Marcellin for example.
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