As with many true-to-style Belgian Beers experimenting is difficult if you plan to stay within the overall beer style. Try adding a 1/2 oz. of crushed Coriander during the last 10 minutes of the boil to add an extra layer of spice that will meld beautifully with the yeasty esters.
Tripels pair incredibly well with anything Basil and we love Pizza, so naturally we combined the two. Fresh made pizza with Basil leaves, chunks of Mozzarella, and light red sauce will be an ideal dish to enjoy with your Tripel!
Malts & Specialty Grains- 5.75 lb. Belgian Pilsner Malt- 4 oz. Aromatic Malt
Hops- 1 oz. German Tettnang- 1/4 oz. Czech Saaz
Yeast- Safbrew T-58- White Labs Abbey Ale Yeast (WLP530)- Wyeast Trappist High Gravity (3787)
Other- 1 lb. Golden Candi Syrup- 2 oz. Priming Sugar