Le Regard Libre N° 69 - Max Moeschler
You've probably already come across these powerful, aromatic beers proudly bearing the «triple» appellation, perceived as a guarantee of quality and tradition, but also of the consumer's expertise and virility. Although present in virtually every bar and beer store and appreciated by many, the triple style remains somewhat nebulous in its definition and often leads to confusion. Is it triple fermentation? Three times as much grain? Hops? Alcohol? Let's take a look at a style that's both famous and little-known.
L'historique de ce style nous ramène au IXe siècle, dans les monastères belges. Le brassage de la bière est, à cette époque, exclusivement confié aux moines. Ces derniers, dans un souci d’économie, réalisent trois brassins en utilisant les mêmes céréales, chaque brassin ayant donc droi
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