Triplicity is their winter seasonal, which is a unique take on a Belgian tripel, with a punny recipe that plays with one of the myths about how the tripel gained its name.
Taking the Triple concept a step further we’ve utilized 3 malts, 3 hops, 3 sugar sources. Fermented with Lillooet wild sage honey this Belgian Tripel is effervescent with complex aromas of honey and spice followed by flourishes of fruit and a perceived dry finish.
- Belgian-style tripel
- 750 ml champagne bottle
- 9% ABV
- 33 IBUs
- Bottle Conditioned
This beer pours out a slightly hazy golden amber hue, with two fingers of foamy white head that has great retention and leaves pretty lacing patterns.
The nose is sweet honey, with fruity esters and spicy phenols from the Belgian yeast that smell like banana, orange peel, pear, clove, and pepper.
The palate is a complex mix of caramel, toffee, butterscotch, bready malts, orange peel, lemon, pear, banana, tropical fruits, honey, candi sugar, and a light herbal flavour.
The mouthfeel is full-bodied, warm, and slightly syrupy with effervescent champagne-like carbonation that tickles the tongue. Surprisingly, given the sweetness and alcohol content, the finish is actually quite dry.
This is a wonderfully unique take on a classic Belgian tripel. I’ve read a few online reviews that claim this has sage in it, but this is not the case. Wild sage honey is created by bees that pollinate many types of flowers, but mostly sage flowers. This means there is sage pollen in the honey, which adds a wonderful sweetness and light floral character to the beer that is a nice change from the commonly used candi sugar.
I think this might be even better than last year’s batch. Get out there and pick up a bottle while you still can!
Overall Rating: 4.75/5
Serving temp: 8-12C/45-54F
Food pairing: Glazed honey ham; brie; fruit cheesecake
Glassware: Chalice or tulip