Belgian Beer Corner: BRUGGE TRIPEL
Brugge Tripel is a top-fermented amber beer with a very full and original taste which thanks its personality to a subtle mixture of first class malt, aromatic hops and water from our own wells. Intense boiling causes the malt sugars to caramelise and produces its unique taste.
After the main fermentation and further fermentation in the maturation vessels the beer is bottled. This is when the brewer's patience is put to the test and he has to wait another three weeks before he can offer his beer to the consumer under the best conditions. Real lovers of traditional beers will enthusiastically welcome this BRUGGE TRIPEL. BRUGGE TRIPEL contains 8.2 % of alcohol. It is stored at a temperature of 5 to 10 °C and served at 8 to 12 °C. BRUGGE TRIPEL is available in 30 l barrels, 33 cl and 75 cl bottles, in magnum bottles (1.5 l) and is available per unit in its typical Bruges-type packaging. When the beer leaves the brewery it has acquired perfect taste. Michael Jackson describes it as follows: "The specific Brugge Tripel is fuller in his golden colour and has a very rounded malt character, with warming alcohol, a perfumed hops character and a great complexity of tastes". 33 cl bottles are stored upright and served as such. The large bottles with champagne cork are best stored horizontally and served holding the bottle in a slanting position. Some yeast may come too while serving. No problem, yeast is healthy, it is vitamin B! Brewed out of passion, patiently matured. THE SUBLIME MOMENT OF TASTE!
On the exact spot where the Gouden Boom is established today, a certain Jan Hugheins brewed beer as early as in 1455. For generations the place switched between being a brewery and a distillery. Until Jules Vanneste, in 1872, buys the building that housed the distillery 't Hamerken: in 1889 he definitely converts it into a brewery. Soon, 't Hamerken top-fermented beers become a household word in the region of Bruges. In the 30ies, however, mainly bottom-fermented beers become more and more popular. The Vanneste family anticipates this new trend and creates its own Bock, export and pilsner. Even then they realised the importance of new technologies. They immediately start applying cooling techniques which, due to the increasing industrialisation, are on the rise in those years. But old habits die hard. And in October 1983 brewery 't Hamerken starts brewing top-fermented beers again. In doing so traditional craftsmanship is considered of paramount importance. On that day the brewery also gets its new name: de Gouden Boom, a modern brewery with roots in the past.
The location of the Gouden Boom also testifies of that past: the brewery is harmoniously interwoven with Bruges city centre. But mainly the production process breathes history, especially when it comes to selecting the finest malt and hops. The possibilities of modern technology are used to their full extent. Quality control, for example, is based on the strictest current standards. And precisely because of that quality assurance the Gouden Boom is still further developing into a modern company with branches reaching far beyond the boundaries of the European Union.
In XX De Gouden Boom was taken over by Palm Breweries NV. The beers of the Gouden Boom site: Brugge Tripel: with its full-malted body and soft, fine aromatic aftertaste this beer is conquering the entire world. In 1996, 1997 and 1998 Brugge Tripel was awarded the Gold Medal at the prestigious contest Monde Selection Brussels. The best proof of its greatness. The second fruit of the Gouden Boom is Brugge Blond: a fine hops aroma with a fruity touch. The brewery's two abbey beers are the dark, malty Steenbrugge Dubbel, and the blond, strong Steenbrugge Tripel.