A Belgian Style Tripel.
Malt: Pilsner, Corn Sugar
Yeast: Abbaye Ale
First brewed with our niece Amanda. This recipe is simple with only 1 malt, 1 hop, corn sugar, and some Abbaye yeast. While brewing it the first time, we researched possible names. After trying some of the obvious choices (baseball triple, hockey hat trick) we decided to tap into our inner math geek instead and went with Isosceles. This version is further enhanced by conditioning it on Pears from Masonic Villages’ Orchard.
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