Tripel - Distinct Flavors

[justinthehull]

He first tripel I ever tasted was new belgium's and I absolutely hated it. I tried a second, Golden Monkey by Victory, to see if it was the style of beer I didn't like. Although it wasn't as bad, there was a similar taste unique to these two brews that made it undrinkable to me. I'd like to understand where tripels get this distinct flavor from so that I can avoid it. It'd be great to know if it's a certain variety of hop, because that would be a big waste of 5 gallons for me. New belgium uses Saaz, Liberty, and Target hops, and also coriander. I first thought it was the coriander, as this was an unusual ingredient, but I haven't been able to find anything saying it's a commonly used in this style.

 

[justinthehull]

I just found that Victory uses Vietnamese Coriander in Golden Monkey. I guess I found my answer.

 

[KraphtBier]

Have you tried other belgian styles? It could be esters from the unique yeast strains used in brewing them that you do not have a taste for.

 

[edmanster]

I get tricked alot by belgian yeast!! I always think it's oxidized when it's not

 

[justinthehull]

Have you tried other belgian styles? It could be esters from the unique yeast strains used in brewing them that you do not have a taste for.

What would be a good belgian style beer to compare to? If you have a good suggestion that I haven't had, i might pick one up to find out.

 

[ReverseApacheMaster]

Have you had hoegaarden? It has a very prominent coriander (and curacao) flavor.

You are probably taking issue with the yeast flavor rather than the coriander.

 

[beergolf]

Most Tripels get the bulk of their flavor from the yeast. Spicing is not common in very many tripels.

Try some true Belgian tripels and you will get a better feeling for the style.

 

[permo]

Try some true Belgian tripels and you will get a better feeling for the style.

+1

the two you picked are not accurate reprentations of the style.

IMO, the character should come from the yeast and fermentation. Not spices. I find new belgiums tripel to be borderline undrinkable.

Brew one up. %90 pilsen, %10 sugar, <insert yeast here>, <Styrian Golding at 90 and 10> mash low and long and ferment warm. You have new belgium beat already!

 

[beergolf]

Brew one up. %90 pilsen, %10 sugar, <insert yeast here>, <Styrian Golding at 90 and 10> mash low and long and ferment warm. You have new belgium beat already!

That works. I usually go 80% Pils and 20% sugar. So anywhere in that range will give you a good tripel. BU:GU ratio about .38

 

[permo]

BU:GU ratio about .38

I agree with this as well. BU:GU is a way underrated calculation for designing beer.

 

[tsans]

Try St. Feuillien.