Westmalle Trappist Tripel

From: Malle, Belgium

Style: Tripel

Brewed by: Brouwerij der Trappisten van Westmalle

9.5% ABV. A strong, dry and spicy trappist ale. The product of a secondary fermentation lasting 5 weeks.
During this secondary fermentation process, the beer is lagered, mainly consistening of a complex
filtering process, giving the final beer it's clear, golden color. This is a complex ale with a fruity aroma and
a nice nuanced hop scent. It is soft and creamy in the mouth, with a bitter touch carried by the fruity
aroma. Long aftertaste.

The Westmalle Tripel is indeed called the “mother of all tripels”. This type of beer was first brewed in
Westmalle abbey in 1934 when the new brewing hall came into use. The current formula has stayed
practically unchanged since 1956, thus more than 50 years. The origin of the 'Tripel' is unknown, though
the main theory is that it indicates strength in some way, perhaps through the theory of trippeling the
usual amount of malt in the wort, thus trippeling the final gravity of the beer, which roughly corresponds
to 3%, 6%, or 9%abv. Westmalle used 'Tripel' to rename the strongest beer in their range, though both
the term Tripel and the style of beer associated with the name (strong pale ale), were in existence before
1956. The style of Westmalle's Tripel and the name was widely copied by the breweries of Belgium.

It is made with pale candy sugar (unrefined sugar beet derived sugar which has been subjected to
Maillard reaction and caramelization, commonly used in brewing in Belgium, in particular Belgian style
beers) and has a very pale colour produced from a mash of light pilsener malts. Styrian Goldings hops
are used along with some German varieties and the classic Saaz pilsener hop. After a long secondary
fermentation Westmalle Tripel is bottled with a dose of sugar and yeast.

There are only 11 Trappist breweries in the world.

Westmalle is typically served in a Westmalle Chalice glass, but seeing as we don't have those (yet), it's
my believe we should serve it in either our current stout glass or wine glass.

Saison Dupont

From: Tourpes, Belgium

Style: Saison (Pale Ale) - "Farmhouse" Ale

Brewed by: Brasserie Dupont

6.5% ABV. A slightly cloudy yellow-colored ale with high carbonation, fruity and spicy aromas and tastes,
and perceptible, somewhat quinine-like bitterness. With a big rocky head, Saison Dupont is dry and
refreshing. Brewed in the Saison style from Pilsner malt and Kent Goldings and Styrian Goldings hops.
Originally titled "Saison Vielle Provision", the beer was also dry-hopped until the brewery stopped this
practice in favor of a larger late hop addition in the boil. Unfiltered and bottle-conditioned, Saison
Dupont is packaged in both green and brown glass bottles of a thickness appropriate to withstand the
substantial carbonation. Some bottles are finished with a champagne-style cork and wire cage.

A classic Belgian farmhouse ale. This is a beautifully balanced, complex beer that has a refreshing
fruitiness and long, dry finish. It is bottled unfiltered so it may be cloudy or have a slight sediment but
this is normal and perfectly natural. Refermented in bottle, cellaring this beer is encouraged.

Great with all grilled foods.

Saison as a historical beer:

As a beer style, saison began as a pale ale brewed in the cooler, less active months in farmhouses in
Wallonia, the French-speaking region of Belgium, and stored for drinking in the summer months. These
farmhouse beers would have been of a lower ABV than modern saisons—around 3 to 3.5% ABV on
average, rising in the early 20th century to between 4.5 and 6.5% ABV. In the Middle Ages, the low-
gravity beer was served as a clean source of hydration for workers who consumed up to five liters per
day. Brewing outside the summer months was common for all brewers before the invention of
refrigeration, due to the likelihood of the beer spoiling while fermenting in the summer, during the
height of airborne bacteria activity. Farmers possibly also brewed during the cooler months to provide
work for their permanent staff during the quieter period. After brewing, the beer was stored until the
summer when the main consumers would be seasonal workers ("saisonniers").

Historically, saisons did not share enough identifiable characteristics to pin them down as a specific style,
but rather were a group of refreshing summer ales made by farmers. Each farm brewer would make his
own distinctive version. Although most commercial examples now range from 5 to 8% ABV, originally
saisons were meant to be refreshing and it is thought they had alcohol levels ranging from 3 to 3.5%.