Now that sounds like an amazing experience. Glad you were able to do it. I loved travelling through Belgium and NL.

I'm from flanders glad you enjoy it. Our beers are realy good .

ah sounds glorious. it's also on my bucket list

@@arrowmaster0073 I used to live in flanders (Wezembeek). I played voetbal for Tervuren FC & I love how even in the middle of nowhere in flanders, next t the football pitch you will get a bar, but not just an average bar, an amazing bar full of like 100 beers to choose from haha. Amazing beer culture you guys have

@@kw2142 haha that's true each bar has at least a good variaty of beers

Where exactly did you go if you don’t mind me asking?

Haha well congrats for... 8 years ago! Beer literally brings us together.

Bruges is awesome. Congrats man!

Drinking a La Fin Du Monde while watching this video. Stands with the great Belgian examples. Fantastic and dangerous beer.

Agree. La Fin du Monde is very good. And like you, Tripel Karmeliet is my favorite.

@@paulkaspereen4722 La Fin Du Monde!! Love that beer!!

I love brunes and I love Trappist beers, but the Achel is not especially to my tastes, and I've tried a lot of different trappists living in France. Edit: it is the Achel brune I have had and not been a big fan. The blond I am not sure.

VERY INTERESTING THEORY! Will look into it!

I also assumed this was the case, like Double the malt (not sure about Hops though) of Westmalle Extra to get Westmalle Dubbel

In fact it has to do with the rinse of the mash to extract the max amount of sugars. Each fraction would be fermented sep and become a beer of different strength. The last rince would conatin very little sugar and became the single, The second and first runnings would have roughly twice and tree times the amount of sugars, tree = tripel. The westmalle double is called "double brown", where brown comes from the color and from the candi sugar they use.

The Craft Beer Channel the Tripel being “3x the single” theory is exactly what you told us in a Westmalle video 5yrs ago

@@jonparry6462 that'd be where I got that from then!

I just commented the exact same thing. That Tripel, in that bar, with that cheese. Perfection.

@@sambloke1327 Couldn't agree more with both you and @Llordbillington42

Perfectly put: same for me

aka the complete package :)

Adelberts Tripel B?

@@ericecho YUP that's the one

Love, love, love!

I'm drinking one right now. This beer is indeed a lovely Belgian Tripel. One of the best I tried.

Jonny's day job before we went full time was at the UK's biggest Belgian beer importer so he has a deep love for these styles too. Once we have a COVID-19 vaccine I think Belgium needs to be our next trip! Not been there with the channel since 2018

The Craft Beer Channel: Mind you, your own people’s barleywine was also an early influence of mine. Have you folks ever had the opportunity to taste Brooklyn Brewery’s Capataz? It’s a barleywine aged in assorted Sherry barrels, including Pedro Ximenez. When I was a young child, weaned on crappy American ‘70s macro lagers, I think that my first “aha moment” with alcohol (aside from the Manischewitz that we drank during the Passover Seder) was Harvey’s Bristol Cream. Mind you, Harvey’s is a poor replacement for a proper Pedro Ximenez, but it embedded itself in my developing palate. All of this is to say, if you’ve never tasted Capataz, let me know. I’ve got very little “juice” in this world, but I’m fairly certain that I’ve got enough to get a 750 shipped across the pond to you.

You can find Trappist beers in DF?

Good to know! Lucky france too! I agree Westmalle is the queen. Karmeleit was too light and herbal for our tastes but still excellent. And the taste of drinking an ABI beer is bitter too.

8 is Jonny's fav!

how wa sit ? which one was your fav? Mine is the 12 ^^ As i live iine belgium, i have thje chance to get one every year or so ^^

Is that book a good read?

@@dylanbepis570Yeah, I found it pretty interesting. It gives a decent overview of the history of the breweries and how the beers are made, with some added info for a homebrewer looking to replicate them.

Afraid I can't get behind that theory - all the Trappist beers will undergo primary, secondary conditioning and bottle referments. Nothing more than that. In addition, the naming likely predates beers NOT being bottle conditioned so pretty much every beer in the world would have gone through a similar proccess.

@@TheCraftBeerChannel Interesting. I feel like I learned the extended brewing in separate additions of sugars from a brewing guide but it's very possible I'm pulling that out of my hat from some figment of my imaginings... I'm more likely to trust in your well of beer knowledge. ✌

ROBIN JONES...Ghent has some great bars...I was drinking their local beer in a cellar pub under some old 600 year old building

@@Prognosis__ - I did the same thing in Bruges in some old cellar pub at the end of some alley late at night when everything else was closed. Had an awesome local beer and a flight. It looked like the type of place you'd hide in during WWII. I wanted to move there when I retire just to go there every day.

Well well. Yes that would explain a few of its features and differences. Seems spices are also used too... very unusual beer

@@TheCraftBeerChannel Not so sure on the spices. There's none listed on the ingredients and I'd expect to see them listed for legal reasons. There's none in the Candi Syrup Inc clone I've used which is pretty close. You can get the flavours through careful control of the fermentation temps to stress the yeast just right, and spicier hops.

Hell yeah. That is an excellent evening of drinking right there

Yeah we could a whole video on smaller more modern ones - love La Rulles beers

Next to which beer? Halve Maan don't make any of the beers in the video - but they do make a great tripel under the Straffe Hendrik name.

@@TheCraftBeerChannel yes sorry, forgot to type that, hehe. I'm a big fan of the tripel karmeliet.

Another pro not to go tip is La Chouffe. The only you get see at a tour is a short movie and disused brew kettles. They don't show you the actual brewery.

Me too.

We aren't huge fans of the tripel but love the two darker ones - that big nail polish aroma is a bit much in the blond but we are all sensitive to different things!

I don't want to know how expensive it gotten with Covid. For me living in Belgium, I have enough great Tripples to go to, so I often rejected WestVleteren because of it's price. I know it's delicious, but I rather enjoy a Tripple 'd Anvers for 3x less the money.

Sounds dreamy

100% agree @Sambloke. Best tripel out there IMO, although sadly limited to 3 glasses for tourists in case of injury coming down those stairs!

@@tyrannosaurus696I didn't know they limited it! Just have to get a magnum to take away I suppose!

@@sambloke1327 haha yeah I was proudly carrying that huge bottle all around Brugges and managed to get it back to the UK safe and sound. They wouldn't sell me one of those lovely glasses unfortunately.

Hey there - we have about 10 videos exclusively about lambic! We've done features at Cantillon and Beersel, two Toer De Geuze videos, several sofa sessions comparing all the geuzes. Let me know what interests you and I can link it

@@TheCraftBeerChannel Oh i feel really stupid now xd i'll check em out rn

Haha we have been before! We didnt film there though...I seem to remember we got a little to drunk to do so

Orval isn't a tripel. It"s amber trappist beer with 6.5 ABV

Yeah really sad times.

Cheers! We'll try to track some Oriel down!

Allagash are one of our favourite breweries! Have you seen our video all about them? kzfaq.info/get/bejne/Z82ngdeJqLibmo0.html

The Craft Beer Channel I haven’t! Definitely gonna give it a watch, thanks!

We enjoy the Duvel hop series and always seek them out. Technically though they aren't tripels - they are Belgian Strong Ales, which are a little drier and have a less pronounced yeast character that makes them better suited for being hopped

You WILL! Westmalle is the Queen!

Would you drink these at room temp

Sadly the beautiful Belgian glasses have little to do with flavour. They are usually very historic designs simply created as marketing tools - most are actually very poor for appraising the beer. Orval in particular is a stunning glass, but the absolute worst shape for beer tasting. So we always taste from more practical glassware when doing these videos. In Belgium however, always the correct glass.

We missed hundreds of amazing tripels, though Dulle Teve would easily be in my top 5 tripels. Arabier is in fact one of my favourite beers ever

I'll second that. Something so special about owning the glasses.

thefirstchampster....the Kwark glasses have to be the most unique

@@Prognosis__ Pauwels 'Kwak'

@@dirkt6921 I love drinking Kwak out of their mini yard glasses

I agree with this. I'd never drink a XII within a year really. Partly coz I can never find the occasion for it anyway

Sad times. A real crisis in Monk recruitment.

But what are they double and triple the abv of!? Someone else in the comments said it might relate to the beers the monks themselves drink - usually around 4.5%

Wuuuuuuut not gonna ever accept that as a style.

@@TheCraftBeerChannel Yes, as a beer drinker/buyer I would prefer them to call it a Dubbel or Quadrupel depending on the the ABV %. Can't see no useful information in calling it a DT.

Lordy that would be a lot of fun. We should visit them all in the video too....

@@TheCraftBeerChannel Most definitely. Spencer would be the longest trek for you!