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Hump Day Happiness 7: Brother David’s Triple Abbey Style Ale

February 6th, 2008 Leave a comment Go to comments

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Last week I brought you the Brother David’s Belgian-style Double Ale. This week we meet his bigger and older brother, the Triple Abbey Style Ale.

A Triple basically means that it uses three times the malt than that a Trappist. Alcohol level is generally from 8% to 12% and the lighter body comes from the use of Belgian candy sugar. At 10% ABV this Triple surprised me at first as it poured and carried the aroma of an IPA and little to no head. Initial taste was that of a Granny Smith apple but after a few more I was in a hoppy grape world. Hoppy grape? Yeah, hoppy grape. I know, odd eh?

Unlike the double, this one didn’t overpower my palette and left me with a floral vibe like that of a Stone Vertical Epic. There was wax on this one also(but gold) so I had to break out the foil cutter once again. No special design on the cap so feel free to tear it apart.

Brother David, you have balanced out your score with me as I give this a thumbs up.

mmm 10% is making me feel a little warm inside. I think it’s time for my favorite chair.

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    Categories: Craft Beer, Drink, Hump Day Happiness
    • http://youknowjackass! sickpuppy

      A little more info on the abbey styles for you dude:
      Some abbeys have beers called Single, Double and Triple, to indicate an ascending order of alcohol content. Typically, the single is served to the brothers with their meals, and is often unavailable outside the abbey. (the reason I point this out is your malt assessment is also correct, depending on your sources/who you ask)

      The Double and Triple may be served in the abbey on religious holidays, but are likely to be primarily sold outside.

      The prime role of all abbey and Trappist beers is to raise money for the maintenance of the communities and their work.