Brouette de Bières - Wheelbarrow of Beers - Beer - Details

La Trappe Tripel

Netherlands

Range of beers brewed in Netherlands is quite small, but one of them is worthy of attention. Indeed the only trappist beer not brewed in Belgium is dutch, this is "La Trappe".
Furthermore, dutch people have a quite modest consumption, indeed an inhabitant drinks 79l per year (that is 4 to 5 33cl bottles per week).

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Trademark:: La Trappe
Kind:: Blond
Alcohol content:: 8%

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Blond beer

The most spreaded beer, recognizable thanks to its gilded color, color of the moonlight or color of freshly cut stubbles.
The range extends from bitter beers with a low alcohol content to sweeter beers with a much more important alcohol content.

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Top fermentation

Fermented at a temperature between 59°F and 79°F, top fermented beers are famous because of their more complex flavours. Moreover, they often have a higher alcohol content (depending on the malt quantity) than bottom fermented ones.
This fermentation type was originally the most spread one, but since this time bottom fermented beers have flooded the market. Mainly brewed by artisanal breweries, top fermented beers are the ones prefered by beer lovers.

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Refermented in the bottle

Refermentation in the bottle is due to the addition of yeasts, and sometimes sugar, in the beer while bottling. Then beer is stored in a hot (68°F to 77°F) fermentation room for a few weeks before being sold.
Once begun, refermentation goes on during the conservation of the beer. Consequently taste and alcohol content evolve all along its ageing.
Because of the presence of yeast, you're likely to see a little sediment at the bottom of the bottle and beer can be a bit cloudy.

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Trappist beer

Very restricted label, only 7 breweries can put it on their bottles.
To be recognized as trappist, the beer must be brewed within a trappist abbey under supervision and responsibility of monks. Moreover, this label means that most of the benefits are devoted to charities.

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Triple malting

Beer brewed with a quantity of malt triple as usual. This supplement gives a more pronounced flavor and stronger aromas. As malt provides sugar for the fermentation, triple malted beers have a high alcohol content.
As there is no official definition for a "triple" beer, the preceding explanation is mostly used in Belgium but is not approved unanimously.
Another explanation is that triple means triple fermentation : a primary fermentation depending on the recipe of the beer, a second during ageing and finally a third in the bottle.

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