Petrus Tripel

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.

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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