Battle of the Belgians returns to BierCraft on Cambie Monday, February 20, 2012 for the first of four events. They’ll serve up 3 Tripels, and 3 dinner courses each prepared 3 ways. For this round, the battle will be between Maredsous Tripel, St. Bernardus Tripel and Houblon Chouffe (Tripel IPA).
David Turnbull from Horizon Beers will also be there to chat about the beer selections. Here’s how BeerAdvocate describes a Tripel:
The name “Tripel” actually stems from part of the brewing process, in which brewers use up to three times the amount of malt than a standard Trappist “Simple.” Traditionally, Tripels are bright yellow to gold in color, which is a shade or two darker than the average Pilsener. Head should be big, dense and creamy. Aroma and flavor runs along complex, spicy phenolic, powdery yeast, fruity/estery with a sweet finish. Sweetness comes from both the pale malts and the higher alcohol. Bitterness is up there for a beer with such a light body for its strength, but at times is barely perceived amongst the even balance of malts and hops.
The lighter body comes from the use of Belgian candy sugar (up to 25% sucrose), which not only lightens the body, but also adds complex alcoholic aromas and flavors. Small amounts of spices are sometimes added as well. Tripels are actually notoriously alcoholic, yet the best crafted ones hide this character quite evil-like and deceivingly, making them sipping beers.
Battle of the Belgians will continue Monday March 19th, April 16th, and May 14th. Tickets are available for $60 (includes all of the beers and dinner courses) or $50 for CAMRA members. You can also purchase a package and get 2 tickets for $100, 3 for $150, or 4 for $200. Vegetarian options are available.
BierCraft Bistro is located in Cambie Village (3305 Cambie) and you can call (604) 874-6900 now to book your tickets.