Small batch brewing provides the opportunity to use your vial or smack pack of yeast to create more than one beverage -- in this case, an ale and a cider. Why not use the small batch opportunity to go with a theme (or craze, if you're especially ardent): Belgian Tripel or Octoberfest or . . . the possibilities are endless. Below is a glimpse of the Glow-Throated Belgian Tripel ale that I made on day one and the Royal SunAngel "Belgian Tripel" hard cider that I made on day three. The ale and cider share Wyeast Trappist High Gravity 3787 yeast, along with table sugar, on the list of ingredients. For the cider, I used Trader Joe's flash pasteurized, unfiltered apple juice (find it in the refrigerated section). For those who asked about my cider ingredients: I plan to add a tincture of hand-picked pink peppercorns, coriander seeds, and cinnamon in secondary fermentation to evoke the aroma and flavor of a Belgian Tripel. The ale will rely solely on the yeast for its spicy, fruity character. It makes me purr to think about doing a side-by-side tasting once I get these babies bottled.
Big ciders beguile you to slow down and reflect upon what's good in your life. When sipping an apple wine such as this one will be, I think of my mother and how much she enjoys her brandy at the end of a harrowing day in the entrepreneurial life she shares with my dad. When I made a Belgian Tripel ale a few days ago, I thought it would be fun to concoct a hard cider with a similar vibe. Thus, Royal SunAngel "Belgian Tripel" was born. I placed this baby in the fermentation chamber and active fermentation kicked in within an hour. Hang onto your hat, Peter -- this is a live one!
I realize only now that the saisons I have been brewing were the gateway to the Glow-Throated Belgian Tripel. My first plan of attack was to do market research -- drinking iconic Tripels brewed by the great and lesser masters. And I did some reading up. The drinking was more fun.
As any Dutiful Daughter of Brewing will tell you, there is a heady excitement around researching, via tasting and other means, the beers you plan to brew. To that end, I was forced by Best Practices to explore the Belgian Tripel, which is scheduled to be brewed this week. Peter and I bellied up to the bar at Wurstküche in Venice, California, for the tasting, and ordered up some heavenly sausages, which we slathered with brown mustard, caramelized onions, and sweet peppers. The double-dipped Belgian fries weren't bad either. Life is rough in Los Angeles, where adventurous eating and drinking habits mean a trip to the gym five days a week. Our tasting included Westmalle Tripel, Gouden Carolus, and Chimay White. We plan a return trip to continue the tasting in earnest; a woman's work is never done, and it doesn't hurt to have a buddy who is happy to compare notes with you.
Wine and beer event consultant at www.lynenoella.com