Re: Ontario brewed Tripels...
Posted: Thu Oct 19, 2017 10:53 pm
Publican House in Peterborough makes a tripel, but only sporadically I think.
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Good catch! I think these tripels slipped through the cracks and weren't referenced in the "new arrivals" thread. It doesn't look like New Limburg Tripel has the broadest distribution yet, but hopefully it shows up soon in more locations. I can't recall the last time there were two Ontario-brewed tripels available at the LCBO (three if you count Beau's New Lang Syne; I've never been willing to pay the premium price tag for barrel aging that will probably make the beer worse, at least for my tastes).sofakingdrunk wrote:Pretty sure I saw New Limburge tripel @ store the other day. I've had both their blonde and wit(two styles I'm not huge on) and really enjoyed them both, great beers. I didn't pick up the triple as my bill was already climbing far too high, but I will.
Really? All their other stuff is solid and just bought one.northyorksammy wrote:side launch terrible
You are right, Ontario has not yet brewed an average level tripel. Best tripels ever? Dupont Avec les Bons Voeux and Westmallebeerstodiscover wrote:Really? All their other stuff is solid and just bought one.northyorksammy wrote:side launch terrible
The Publican House Eight or Better tripel is also at the LCBO.
I can't think of any tripel, dubbel or quad brewed in Ontario that can stand up to the top Belgians. Those three styles almost seem untouchable, but I guess it's hard to compete with centuries of expertise. Additionally I feel that a lot of breweries jump into making way too many styles early on before mastering the core elements of brewing. Especially with tripels where you can't rely on crutches like excessive hopping or over the top flavour additions.El Pinguino wrote:I'm a fan of tripel karmeliet myself. can't think of any decent Ontario tripels...nor any decent quads or dubbels that weren't one offs.
i've talked to a friend of mine who owns a brewery. he says that his tripel was very difficult to sell kegwise to bars and restaurants and that bottle sales were also slow.Provost Drunk wrote:I've long lamented the lack of consistently available, good quality Ontario-brewed tripels as it is one of my favourite styles and definitely under-represented. Very few brewers have taken a cut at brewing a tripel, and those that do often feel compelled to put a twist on the style (e.g., barrel-aging or adding adjunct ingredients).
Sounds like an interesting project - please keep us posted! The inherent challenge in brewing a hoppy tripel is achieving balance so that the yeast notes are still expressed and aren't completely overpowered by the hops. Many North American brewers seem to fail in this regard IMO.atomeyes wrote:i've talked to a friend of mine who owns a brewery. he says that his tripel was very difficult to sell kegwise to bars and restaurants and that bottle sales were also slow.Provost Drunk wrote:I've long lamented the lack of consistently available, good quality Ontario-brewed tripels as it is one of my favourite styles and definitely under-represented. Very few brewers have taken a cut at brewing a tripel, and those that do often feel compelled to put a twist on the style (e.g., barrel-aging or adding adjunct ingredients).
i've talked with another brewery friend about us brewing something in the same vein as Dulle Teve - a hoppy tripel that doesn't have that umami flavour that i find Chimay's tripel has, but still has great yeast notes. semi-excited to further explore this, but I also am a bit nervous about the sales side. we'll see if we go ahead with it in the new year.
to be fair, there are few tripels that really blow me away. Dulle Teve is one, but it's atypical. I really enjoy all of St Bernadous's tripels. and Buteuse is also a great tripel.
anyways, we'll see if we brew it come the new year.
Dulle Teve is a funny beer. you're supposed to drink it fresh, but it definitely tastes good with some age on it.Provost Drunk wrote:Sounds like an interesting project - please keep us posted! The inherent challenge in brewing a hoppy tripel is achieving balance so that the yeast notes are still expressed and aren't completely overpowered by the hops. Many North American brewers seem to fail in this regard IMO.atomeyes wrote:i've talked to a friend of mine who owns a brewery. he says that his tripel was very difficult to sell kegwise to bars and restaurants and that bottle sales were also slow.Provost Drunk wrote:I've long lamented the lack of consistently available, good quality Ontario-brewed tripels as it is one of my favourite styles and definitely under-represented. Very few brewers have taken a cut at brewing a tripel, and those that do often feel compelled to put a twist on the style (e.g., barrel-aging or adding adjunct ingredients).
i've talked with another brewery friend about us brewing something in the same vein as Dulle Teve - a hoppy tripel that doesn't have that umami flavour that i find Chimay's tripel has, but still has great yeast notes. semi-excited to further explore this, but I also am a bit nervous about the sales side. we'll see if we go ahead with it in the new year.
to be fair, there are few tripels that really blow me away. Dulle Teve is one, but it's atypical. I really enjoy all of St Bernadous's tripels. and Buteuse is also a great tripel.
anyways, we'll see if we brew it come the new year.
The only time that I tried Dulle Teve was years ago at Volo. I liked it, but the bottle had some age on it which certainly had an adverse impact.
What you've heard about the difficulty in selling a tripel makes sense. Otherwise, I'd imagine that simple economics would encourage more breweries to produce this style if the demand was out there. It's frustrating to be a fan of the style in these circumstances but hard to argue with market forces.