westmalle trappist tripel 2006 bier 33 cl BTW Hoog momenteel eigenaar van restaurant Magma

momenteel eigenaar van restaurant Magma in Mechelen

Talisker 10 year old whiskey matured in barrel

for Chicago drinkers only

and then remixed with more lambic to achieve a minimum intensity of 450 grams of fruit per liter available

waardoor het een echt gelaagd en toch verfrissend bier is met een goed bewaarpotentieel

westmalle trappist tripel 2006 bier 33 cl BTW Hoog momenteel eigenaar van restaurant MagmaWas first brewed in 1934 and the recipe has not changed since 1956. It is made with pale candy sugar and has a very pale color, produced by a mash of light pilsner malts. Styrian Goldings hops are used, along with some German varieties and the classic Saaz pilsner hops. After a long secondary fermentation, the Tripel Westmalle is bottled with a dose of sugar and yeast. This beer holds up well in the bottle over time and seems to soften with age.