In the early 1700’s the ability to recognize the difference between hot and cold was nothing new. The ability to quantify temperatures however was impossible until Daniel Fahrenheit forever changed modern science. Sure, beer was brewed, but with little knowledge of just how much temperature affected the desired outcome. The mercury thermometer and subsequent Fahrenheit scale are just a few of the weapons he added to the brewers’ arsenal.

This Belgian Tripel can stand the heat. Aromas of flowers and fruits temper the classic Belgian nose. Clove and pepper notes ignite the tongue, giving way to a crisp and refreshing finish, even when it’s 100+ degrees outside. This summer, we offer a toast to triple digit temperatures and our ability to recognize them.