The secret of the BRUGGE Tripel city beer is the unique composition of the “gruut” blend of herbs and spices used to enrich its flavour and aroma. In Bruges, anyone brewing beer was obliged to purchase “gruut” from the city’s herbs and spices shop, known as the “Gruuthuse”. Jan van Brugge and his descendents, who later changed their name to Van Gruuthuse, had a monopoly on the sale of Bruges “gruut” that lasted late into the 16th century. At the same time, taxes were levied to the Count of Flanders. In BRUGGE Tripel, this medieval tradition continues.
|Ingredients||Water, barley malt, glucose syrup, hops, sugar, herbs, yeast|
|Fermentation||High fermentation - Re-fermented in the bottle|
|Flavour||Bitter, rich, creamy, spicy|
|Combines with||Gambas, red meat, red mold|