We used our Belgian Trappist yeast strain and an all Pilsner malt recipe to make a deceivingly smooth powerhouse of a Tripel. By adding Candi sugar and allowing free rise fermentation to 80°, it produced rich banana notes and a high ABV.
We used our Belgian Trappist yeast strain and an all Pilsner malt recipe to make a deceivingly smooth powerhouse of a Tripel. By adding Candi sugar and allowing free rise fermentation to 80°, it produced rich banana notes and a high ABV.