BELGIAN TRIPEL ABV 8.6% IBU 32
Fermentables: 2-Row Pale, Pilsner, Candi Syrup
Hops: Santiam, Mosaic
This would be a rather traditional Belgian Tripel if not for the Mosaic dry-hopping. The recipe is built upon a simple grain bill (Pale and Pilsner malts) with the addition of Candi Syrup to enhance fermentability. The Mosaic hops play well with the fruit and spice of the Belgian yeast, adding tropical and piney notes. A hint of alcohol dries the finish, keeping the fruitiness in check.