A Belgian-style Tripel, aged in white wine barrels for six months, and fruited with Raspberry Puree.  Brettanomyces yeast imparts a complex fruity and funky aroma, blending harmoniously with the delicate ester profile of the base beer.  Big thanks to Kevin for this recipe idea!
Name: We use a wild yeast, barrel-aging and raspberry puree in this Tripel
Malts: Pale Ale, Belgian Cara-20
Hops: Cluster, Mount Hood, Tettnang
Yeast: Belgian Tripel (primary fermentation), Brettanomyces bruxellensis (secondary fermentation)
Dry Hop:
Appearance: Golden, with hints of pink, slightly hazy
Aroma: Raspberries, soft cheese, peaches, pineapple, funky
Flavor: Pleasantly tart, herbal bitterness, fruity sweetness
Served: Goblet ($9.50 – Kriek pricing)

O.G.: 17.3        F.G.: 2.4