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popular offerings at craft beer festivals.

Monks’ Tripel Ale and Tripel Reserve Ale are light-bodied ales with a widely varying flavor profile from start to finish.

Monks’ Tripel Ale Monks’ Tripel Reserve Ale

Monks’ Tripel Ale is distinctly fruity and spicy with a pleasant alcoholic warmth and a crisp, dry finish. The yeast lends notes of peach, apricot and plum, which support a complex chorus of traditional flavors. Imported European hops bring balance to the long layers of yeast character by providing a spicy and herbaceous harmony of flavor.

In Tripel Reserve Ale, the hops add a slight earthy, spicy (pepper) flavor. A subtle and soft malt character produces a rich quality up front and a round fullness in the middle. Both Tripels finish clean and dry, Tripel Reserve with light hints of citrus fruits and mint.

European-derived yeast is used for both brews.

Monks’ Tripel Reserve Ale is enriched with a unique blend of hops that includes varieties native to northern New Mexico and southern Colorado (neo-mexicanus), which are grown on the grounds of Christ in the Desert Benedictine Monastery.

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Monks’ Tripel Ale es una cerveza muy especial, con alto grado alcohólico, una suave sensación. Este tipo de cerveza fue hecha por primera vez en 1032 en Bélgica. Hoy en día es una de las cervezas más populares en Bélgica, con cientos de variaciones alrededor del mundo. Sin dudas sus sabores te cautivarán.

En la foto aparece el Hermano Jude Vu, OSB, Monje activo Less