One style of beer I've always enjoyed has been a Beligan Tripel. As I was out shopping for my latest imbibing beer fest I discovered that this was also a style that many American craft brewers have started making. I had a few Belgian tripels and always enjoyed their big bodies and sugary/malt like goodness. It was as if eating cake sometimes. How would American ones taste?
I settled on two, one from nearby Adamstown PA, the other from far West coast of Seattle. Stoudt's from Adamstown makes a Belgain Abbey Style Ale, and the Pike Monks Uncle is another Tripel described using many organic ingredients.
One of these beers should have been from a different planet hardly tasting like a Tripel that I've had before, but not in a bad way.
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