By contrast Monteith’s Tripel weighs in at 8% and pours a bright golden hue with a far thinner, wispier head. Offering a combination of fermentation-derived esters, the aroma and palate have a certain ‘Belgian-ness’ about them, but overall the beer lacks the herb and spice notes, malt intensity and delicate hop character I associate with the style. In short, it tastes like a strong, estery lager!
All of which begs two questions: Why on earth did Monteith’s attempt to recreate such a revered Belgian ale style with a lager yeast? (To me that’s like trying to make a red wine with Riesling grapes!) And secondly, given DB has recognised the potential appeal of the style, why doesn’t it start importing Affligem Tripel, a wonderfully spicy, hoppy and fresh-tasting Belgian Tripel that’s brewed by a subsidiary of its Dutch parent, Heineken?