The recipe for this Belgian-style Tripel comes from the most handsome brewer in all of Dragoonland--Shawn Cochran. It's a deceptively simple thing, made with Pilsner malt from Malteries Franco-Belges and clear Belgian Candi Syrup. This malty backbone is balanced by a blend of US Sterling and French Aramis hops with a touch of bitter orange peel and coriander. It is fermented with a Belgian high gravity-yeast strain which helps bridge the gap between sweet crackery malt and soft bitterness with some delicate spice.
ABV: 7.6%, IBU: 25, SRM: 3
Grist: German Pilsner Malt, Clear Belgian Candi Syrup
Hops: Sterling , US Goldings, Polaris