For this year’s Belgian Tripel in our Rediscovery Series, we decided to take it in a new direction, with a new fun twist on this classic style, playing with some flavours that we have wanted to combine together for some time, jasmine and citrus. At its core, this beer is still built around a classic Tripel recipe, consisting of almost entirely pilsner malt with some Japan grown raw wheat, and a splash of honey malt to give it just a little body and sweetness. The hops are a somewhat modern take, with Styrian Goldings and Mandarina Bavaria being used to give the beer a familiar spice and flowery character, while also adding a touch of light citrus aroma. Where we started to add our new twist was at the end of boil in the whirlpool. We soaked the beer on a blend of citrus peel and jasmine buds, imparting a lovely floral character in the beer with a delicate citrus aroma alongside it. Fermented with our Belgian house yeast for a clean finish, with just a touch of fruity Belgian esters. After fermentation, this beer was again soaked on more citrus peel, specifically Hassaku peel, a wonderfully grapefruit-like citrus. Last, but definitely not least, we can conditioned this beer for a more natural carbonation to help bring out more of the bright aromatics of the beer. With a crisp dry finish and clean floral and citrus flavour, this beer is immensely drinkable despite its higher abv and layered complex notes. We hope you enjoy our twist on this classic style.