This Belgian-Style Tripel is sweet and full-bodied, slightly clovey, and has delicate aromas of caramel and lemon hard candy.  It goes well with desserts, or on its own.  Big ups to Paris for this recipe idea!
Name: Tripel = Traditional Belgian Style Ale style name, Le Bonbon = “The Candy” au Francais
Malts: Dingeman’s Belgian Malts (Pale Ale, Pilsen, Munich, Cara 20)
Hops: Centennial, Mt. Hood
Yeast: Belgian Golden Strong
Dry Hop: N/A
Appearance: Deep gold, clear, light white foam
Aroma: Hard Candy, slight banana/clove
Flavor: Estery & malty sweet, warming
Served: Goblet

O.G.: 21.1        F.G.: 4.8