Don't let the tripel's light color and delicate aroma fool you, this is one serious beer brewed with maximum effort. First, they introduce the freshest barley to crystal filtered water. Second, they add the best hops shipped direct from Europe. Third, their special yeast is the catalyst for the fermentation, gobbling the sugar and creating alcohol as it works. Some say that the Belgian monks who first brewed this style called it tripel to denote its high alcohol content. Still others believe the tripel's origins lay in its triple fermentation; twice in the brewery and once in the bottle. Whatever the answer, it's the tripel threat, and its available on draft at Forte! It's three times whatever you were thinking.
