# 65: TRIPEL KARMELIET
Brouwerij Bosteels - Belgium (Est.1791)
First Brewed - 1996
8.4% ABV - Belgian Tripel
IBU's - 16
IBU's - 16
Ingredients:
Malts: Wheat, Barley, Oats
Hops: Styrian Golding
Tasting Notes:
E: Golden, orange haze with a thick foamy head, nice lacing.
N: Floral with hints of fruit and citrus, there is a malty sweet honey nose as well.
P: Sweet malty caramel flavours mix with a spicy hop character with phenols present at the end.
M: Warming with a spritzy carbonation and a lingering hoppy dryness and a little cloying.
Other comments:
Tripel Karmeliet is a beer that has had a recent resurrection, with it being brewed in 1996 from a recipe first created in 1679 at the Carmelite monastery in Dendermonde. The recipe talks of three grains being used, wheat, oats and barley.
The Bosteels brewery is located in Buggenhout a small village positioned in the middle of a triangle that connects the three cities of Ghent, Antwerp and Brussels. The brewery dates back to the 18th century and is still in the hands of the original family. The founding father of the brewery was Evarist Bosteels who established the brewery in 1791.
The beer is a firm favourite both in Belgium and abroad having won numerous awards the most recent being the WBA "World's Best Ale" in 2008.
Tripel Karmeliet is a beer that has had a recent resurrection, with it being brewed in 1996 from a recipe first created in 1679 at the Carmelite monastery in Dendermonde. The recipe talks of three grains being used, wheat, oats and barley.
The Bosteels brewery is located in Buggenhout a small village positioned in the middle of a triangle that connects the three cities of Ghent, Antwerp and Brussels. The brewery dates back to the 18th century and is still in the hands of the original family. The founding father of the brewery was Evarist Bosteels who established the brewery in 1791.
The beer is a firm favourite both in Belgium and abroad having won numerous awards the most recent being the WBA "World's Best Ale" in 2008.
Food Pairings:
Belgian Tripel is a style of beer that has the ability to work with a large range of food groups what with it's depth in flavour and complex characteristics. There is spicy hops, herbal notes, sweet malt flavours, honey and caramel tones, and citric notes that can all play a part when pairing with the perfect dish.
For Tripel Karmeliet I would use the sweet malt flavours to their advantage and turn to fish as its perfect accompaniment. Oily fish such as salmon or mackerel work well, as does fried plaice which has the fats in it to stand up against the hop bitterness and allow the sweet malt characters to prevail. Bolder fish dishes work well too, Octopus or Calamari offer a new more interesting challenge where we see the sea-sweetness complement the caramel malty sweetness in the beer. Scallops too would be a fine choice.
The dish that I am pairing with Tripel Karmeliet is:
Squid Risotto
https://www.jamieoliver.com/recipes/member-recipes/Squid%20risotto/4080
SCORE: 3.5/5
Belgian Tripel is a style of beer that has the ability to work with a large range of food groups what with it's depth in flavour and complex characteristics. There is spicy hops, herbal notes, sweet malt flavours, honey and caramel tones, and citric notes that can all play a part when pairing with the perfect dish.
For Tripel Karmeliet I would use the sweet malt flavours to their advantage and turn to fish as its perfect accompaniment. Oily fish such as salmon or mackerel work well, as does fried plaice which has the fats in it to stand up against the hop bitterness and allow the sweet malt characters to prevail. Bolder fish dishes work well too, Octopus or Calamari offer a new more interesting challenge where we see the sea-sweetness complement the caramel malty sweetness in the beer. Scallops too would be a fine choice.
The dish that I am pairing with Tripel Karmeliet is:
Squid Risotto
https://www.jamieoliver.com/recipes/member-recipes/Squid%20risotto/4080
SCORE: 3.5/5
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