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.
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