Brugge Tripel-en

BRUGGE Tripel    Top Fermentation

Characteristics

Bottle-conditioned (8.7% ABV), cask (8.5% ABV)

Bronze award

BRUGES “GRUUT” (BLEND OF HERBS)

The beer and the brewery are very closely interwoven with the city of Bruges. Every town used to have its own beer with individual character, determined in Bruges by the blend of herbs that brewers were obliged to purchase form the city’s spices and herbs shop known as the “Gruuthuse”.

BRUGES YEASTS

Top-fermentation yeasts can be divided into two subspecies: the species that gives the beer a fruity character and the species that gives a smoked (phenolic) character. An own yeast strain from the second species gives BRUGGE Tripel its typical smoked aroma.

RE-FERMENTATION IN THE BOTTLE

BRUGGE Tripel undergoes second fermentation in the bottle. During conditioning, some sugar and yeast are added which ferment into alcohol and carbonic acid gas in the “hot chamber”. This is why BRUGGE Tripel has a high carbonic acid content which gives the beer added zest. The yeast sediment at the bottom of the bottle protects the beer against oxidation, thus preventing rapid ageing of the taste. The presence of the yeast causes the flavours to develop over time. This makes BRUGGE Tripel a true “stock beer”.

BRAND IDENTITY

Brand values: Sophisticated – Competent – Proud – Aristocratic – Grand – Interesting –

Mature – Civilised

Moment: Connoisseurs’ beer – For drinking to relax or as a treat – Especially on one’s own, but also in a small group

POURING BEER

Brugge tripel glas pixlrFirst pour out the beer down the side of the glass, holding at an angle then upright, moving the bottle towards or away from the glass to adjust the amount of head and to form an extra stable head by forcing the nitrogen out of the air. Pour out the bottle in one smooth movement without swirling, i.e. ensure that the outflow from the bottle is never completely closed off by flowing beer when pouring. Swirling hampers the formation and adjustment of a stable head and stirs up the “sediment” (i.e. yeast sediment that provides turbidity and extra bitterness) in the case of bottle-conditioned beers.

When performing the pouring ritual at the table, we leave some beer in the bottle. Reason: in the case of bottle-conditioned beers, this remaining beer contains the “sediment”. We let consumers decide for themselves whether or not they want to pour this out, according to their personal preference.

In the case of 75 cl bottles with “sediment”, the bottle is held as horizontally as possible when moving from one glass to the other so that the “sediment” is not stirred up and the beer does not become turbid as a result.

The traditional spicy Bruges city beer, potent and bitter-sweet,
BRUGGE Tripel has a beautiful pale golden-blond colour and a firm, rocky head that leaves a pattern of Bruges lace on the glass. The aroma has a typical touch of smoked phenolic, and the flavour is bitter, rich and creamy.

Until recently, BRUGGE Tripel was brewed by the Bruges brewery De Gouden Boom, located in the centre of the old town. For environmental reasons, production has been transferred to the top-fermentation brewery PALM Breweries, which is carrying on the tradition.

aroma and taste
Pepper 2 Ester-Fruitiness 2
Sulphur 1 Solvent 1
Malt 3 Sour 1
Caramel 2 Bitter 6
Full-bodied 5 Oak 1
Sugar 2 Smoked 6
Alcohol-Sweetness 6

score from 1 to 8 (1 = no taste, 8 = dominates all other tastes)

 

lab analyses
° Plato (extract content g/100 ml) 17.8
% ABV 8.70
Degree of fermentation % 90
Bitterness (BU) 28.0
Colour (EBC) 12