Tripel Karmeliet, a top-fermented beer of 8% alcoholic volume, with a complex range of colours from gold to bronze and a dense, creamy head, is a very fine, dry beer.
Tripel Karmeliet, the latest creation of Brouwerij Bosteels, was born at the end of 1996, after several years of testing.
The idea of brewing a multigrain beer was born when Antoine Bosteels, the young owner of the Bosteels Brewery, realized the success of multigrain bread, a richer, more balanced and healthier product than single-cereal bread. Beer being liquid bread, he chose three cereals for the brewing of his new beer: barley, wheat and oats. As all three cereals are used in both raw and malted versions, one could speak of the use of six cereals.
After finding their final version, they discovered in a history book that the Carmelites of Dendermonde were already brewing multigrain beer around 1680.
Antoine Bosteels' surprise was enormous when he found the recipe for this beer in the archives of the city of Dendermonde, which curiously coincided with his own.
So they decided to call their beer Tripel Karmeliet. The top-fermented Tripel Karmeliet, at 8% alcoholic volume, with a complex range of colours from gold to bronze and a dense, creamy head, is a very fine, dry beer, due in large part to the unique combination of the three cereals, Stiermark hops and spices, together with the fruity aspect of Bosteels' house yeast, which is doubly influenced by its second fermentation in the bottle.
Tripel Karmeliet is served in one of the most elegant glasses available, designed by Antoine Bosteels and decorated with a fleur-de-lis, a symbol of its very refined character.
