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The cognac barrels have clearly left behind many wood influences
Unfiltered and re-fermented and matured in the bottle for 6 months
although both are clearly different beers
This bad boy has some killer ingredients: wild peach
had refermentation and macerated on the wine grapes for another year
westmalle jaren 80 90 dubbel 33 cl BTW Hoog The cognac barrels have clearlyFirst brewed in 1934, the recipe has not changed since 1956. It is made with pale candy sugar and has a very pale colour produced from a mash of light pilsner malt. Styrian Goldings Hops are used along with some German varieties and the classic Saaz Pilsner Hop. After a long secondary fermentation, Tripel Westmalle is bottled with a dose of sugar and yeast. This beer holds up well in the bottle over time and seems to mellow with age. Product details:
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