Brewed for the 5th annual International Gruit Day, this beer features an assortment of organic botanicals including bog myrtle, dried heather flowers and lavender. The Gruit Tripel is a marriage between the centuries-old technique of using herbs, spices and other botanicals to create inventive recipes (known as gruit ales), and the relatively recent Belgian-style tripel, a dense, malt-forward golden ale.
9.0% • Gruit Series
History & Style:
Gruits take inspiration from centuries-old brewing tradition; a time before the Bavarian Purity Act of 1516 that declared that all beer be made solely with barley, hops, and water. In gruit ale, herbs, spices and other botanicals replace a dominant hop character, throwing open the door to experimentation with flavour and beer terroir. The tripel is a relatively new style of beer, originating in the Trappist breweries of Belgium.
Triceratops Tripel pours hazy pale yellow with a light white foam. The aroma offers lemon and pepper notes. The flavour is spicy, herbal and fruity. The finish lends lasting warmth.
Handmade lamb & pork sausage patty with warm braised red cabbage, apple & sour cherry slaw and roasted garlic aioli; smoked ham & brie in puff pastry with ground beer mustard; raisin butter pastry tart with vanilla whipped cream.
- ALC/VOL: 9.0%
- INGREDIENTS: Local spring water, barley* and wheat* malts, flaked oats*, cane sugar*, bog myrtle*, dried heather flowers*, hops*, lavender*, brewer's yeast (*organic).
- MALTS: Pilsner, Wheat, Carafoam, Acidulated (all organic)
- HOPS: Organic Pacific Gem
- YEAST: Monastery Ale Yeast
- IBU’S: 10
- OG: 19.4 °P
- FG: 2.7 °P