Maredsous 10 (330ml Bottle)
This golden-bodied triple is redolent with a festive sparkle, complex aroma, lush body and creamy head. Sweetness and fruitiness join hoppy spiciness in a balanced, long, warm finish. This is strong ale, but the balance, finish, and velvety smoothness make this 10% brew smooth and quaffable. Like the abbey dubbel this ale can be cellared, standing upright, for up to three years, in a dark, cool place at 42-50° F. You can drink the beer later; it will become sweeter and feel denser in the mouth, and develop honeyed notes. In Belgium, the flavours of this triple ale make it a treasured ingredient in fine cooking.
This dark-blond beer is characterised by a fine, almost festive sparkle. Sour, sweet and bitter flavours melt together harmoniously in a full fresh flavour with a sweet aftertaste. Its gastronomic bouquet of flavours makes this Tripel a great ingredient in the kitchen.
Like other abbey ales, Tripels are strong, yeasty-malty beers. But they are also pale, and have a notable hop profile. Hop bitterness may be higher than a typical abbey ale, up to 35IBUs. But the finish is where the hops really shine, as tripels should finish fairly dry. Otherwise, maltiness is still essential to the style, and the assertive yeast note typical of all abbey ales will be more apparent in tripels, since they do not have the rich dark malts to distract the palate. Alcohol flavours feature more prominently in Tripels that in just about any other style.