We love beer. That's why we're devoting an entire year to discovering (and drinking) cold ones from near and far. Know of a beer worth shouting out? Send us a note.
The “tripel” feels like a traditional beer style, but the truth is that it was invented just last century. Once the domain of a few Belgian breweries and Trappist monks, the tripel is now popular among American craft breweries. Chimay's take on this big, potent style of golden ale sets tangerine-tinged hops against the musty bananas of Chimay's tripel yeast strain: an intriguing match-up, indeed. This fight of taste takes place amidst a big, somewhat sweet beer awash with pale grains, sweet raisins, sourdough bread and the faintest touch of peach. It looks ordinary but tastes extraordinary. Chimay White is on draft across the area, including at Belgian Cafe, Iron Abbey and Flanigan's Boathouse.
PW's Year of Beer: Stoudt’s Pils