Back in October I reviewed the Vicaris tripel from the samall Dilewyns family brewery; I was very impressed. The thought of mixing it with Gueuze, however, never occurred to me, but that is exactly what the brewery did to achieve their Vicaris Tripel Gueuze.
According to the story the mix was pure fate; at a Craft Beer Festival in Sint Niklaas, the Dilewyn’s were placed next to the Girardin Brewery, which makes some of the finest Lambics in Belgium. Naturally enough, they tasted each others beers.
Accidently or not, a glass was topped up with the other beer and Tripel Gueuze was born.
In order to maintain the taste of the freshly mixed beers and remove the risk of a secondary fermentation from wild yeasts, the gueuze is pasteurized four times and filtered before blending with the tripel.
The result is a very good looking beer; golden orange blonde with a good off white head. The aroma immediately shows that this is not a straight tripel; the flowery/fruity and spice elements of the tripel are there but underlined by a distinct mustiness.
The gueuze acid tang is up front in the taste; citrus, mellowing towards apple, followed by malt and a white pepper spice. The hops are more herbal than bitter and a touch of sweetnes balances with the horse box mustiness. The alcohol (7% vol.) shows itself in the nicely balanced follow through.
Overall a crisp, refreshing beer with a good taste structure.
‘The whole is greater than the sum of its parts.’ Aristotle’s definition of synergy. Is Tripel Gueuze a good example?
I don’t know how Aristotle would have judged it, but in my opinion, no. Good as the beer is, I’d rather drink the straight tripel or the gueuze.