WOODINVILLE, Wash. – Crafted with imported Belgian candy sugar, high quality European malts and a secret monastery yeast strain, the new Tripel Belgian-style ale from Redhook Ale Brewery will hit shelves for a limited time this summer.
“The limited release series is a lot of fun for us. On the heels of Double Black Stout, we experimented with this Tripel and brewed it in small batches, perfecting and balancing the strong flavors,” said Greg Deuhs, masterbrewer for Redhook Ale Brewery. “We stayed as close as possible to the Trappist methods pioneered by monks hundreds of years ago.”
Pouring a deep golden color, the Redhook Tripel offers a three-part flavor profile created during the brewing process: vanilla and clove in the first sip, followed by a slight pepper and cinnamon kick, and ending with a clean, smooth finish and more hints of vanilla.
The Tripel is a subtly sweet strong ale with a high carbonation level adding an effervescent quality akin to champagne. The fruity, spicy and warming characteristics balance with the soft malts to create an easy-to-drink yet complex brew, which earned a gold medal for the category at the 2008 North American Beer Awards. At 10.2% alcohol by volume, the Tripel is ready to drink now, but can also be cellared for up to two years to intensify the flavor.
Redhook brewers recommend pairing the Tripel with acidic foods such as sharp cheeses, olives, smoked pork, salmon and bittersweet dark chocolate.
The Redhook Tripel will be available in 22 oz. bottles (SRP $7.99) and on draught in western states in late May, with limited national availability following in late June. The Tripel will be on shelves at specialty food stores and beer markets through September, or until supplies run out. Redhook will introduce another limited release in the fall.