Alright folks, clear your calendars for next Wednesday, Thursday (…and maybe Friday too, if you’re smart!). Plan on being here at Boundary Bay Brewery for another big beer week!
On Wednesday January 13th, we’ll be debuting our brand new Tripel.
We’ve brewed it to enter into the Belgianfest on January 23rd…put on by The Washington Beer Commission. The Belgianfest will feature various Belgian style beer by over 20 Washington breweries to put a spotlight on the fascinating beer culture of Belgium. Our Belgian Style Tripel is a strong, pale golden, medium bodied ale with 9.3% ABV. It is midly spicy with a medium hop bitterness. The aroma is of fruit, Belgian Abbey Yeast and alcohol. It is a complex beer with a warming alcohol flavor and a long dry finish. It was made with Pilsner, Vienna, Special B and Belgian aromatic malts. Then, we rounded it out with Tettnang and Saaz hops, Belgian Candi sugar and Abbey Ale yeast, which is a Belgian Ale yeast with a very high alcohol tolerance traditionally used to make trappist style beers.
Last year, our brewers turned out a batch of Imperial Porter to celebrate our 2,900th batch of beer. It turned out to be such a hit, they’ve brought it back this winter too! Historically, porter is a dark-coloured style of beer that is generally brewed with dark malts, but many breweries now brew porters in a wide variety of flavors like pumpkin, honey, vanilla, and bourbon. We decided to keep things closer to the traditional style by using Pale, Crystal, Munich and Carastan malts with Simcoe and Tradition hops. This is a big beer at 9.2% abv, but it is a sweet and well-balanced porter. Aaron Jacob Smith, our head brewer, described this commemorative brew as “…deceivingly strong, yet silky smooth and black.”