♪ up beat rock music ♪
Alright woo!
Here we go
tripel time Mr. Ross Mr. Emmet so I did
ourselves a favor okay water's heated
water's heated wow put it in last night
warm pro move pro move pro move
Tripel is uh
my sweetie pies my girlfriend's favorite
style of beer okay
and when we first met each other
she told me a little saying about
tripels
Drinking tripel, seeing double, feeling single
*laughs*
*laughs*
Which uh
You know is great when you're
So that was
Unless she's your girlfriend *laughs*
It was a pick up line and
it worked on me so
That's awesome
It's party beer tripels
are sort of traditional Belgian golden ales
the Trappist monastery
specifically Westmalle is very famous
for their tripel okay they do like two
beers they do a double and a tripel so
usually they kind of sort of the rule of
threes like a single patters beer
will be like three percent alcohol by
volume double will be around like six and then
a tripel will be north of nine yeah
it's you know for special occasions like
you save those tripels you're having that
high ABV hooch you're feeling good
you're letting your hair down so I found
a recipe in craft beer and brewing cool
and the recipe is Vicar's Tipple Tripel
recipe alright so basically I just
adjusted his recipe like for
efficiencies for our system wanted to
make a yeast starter for this cuz it's such a
big beer yeah
went to the home brew shop the other day
did not have the yeast we needed right they
ordered it it's got a phone call it's in
now
cool and then from here I'll let Ross
handle this brew day because
he's the tripel master apparently okay let's uh
mill this grain
Wanna?
Heck yeah
boom we're using Dingemans
oooh
which is...
she she poo poo
Yeah
That good stuff
That high end
Aw that's delicious
That is nice
Oh yeah
you pour I grind perfect tight
we are definitely milling above our pay grade here
Dingeman for the win here Ross alright here we go
What if I dropped this whole bag?
Ooh no that's a lot of malt
*low pitched slowed down*
Yeah
♪ drum heavy rock music ♪
Dingeman dust baby
The Dingeman dust
That's a lot of grain
That's a lot of grain pal
Insane in the memgrain mmmm
swing around the brass pole a couple of
times
this is how things explode so you
get a bunch of malt dust in the air and
it's you know achieves a density in a
controlled environment just particulate
in the atmosphere trapped you know
somebody drops a bucket on a piece of
metal or lights a smoke and boom the
backside of your building blows out it's
for real malt dust highly combustible
♪ jazz music ♪
jazz hands it
jazz hands
let's do it all right we got grain we
got water
♪ rock music reminiscent of The Black Keys ♪
slam that all the way to the penthouse here
Dude plenty of room
Yeah
Look at that dough ball Lawson
That's tasty
Ross: That's a tasty little tater'
Emmet: See how dry it is on the inside?
That's what you don't want
I think that looks good
I think that looks great dude
Heck yeah, I'm just glad it all fits
I am too *laughs*
that's pretty good though 14 pounds of grain and like 8
gallons of water
and it all fits
all fits
all fits they all float
let's hook these pumps up wanna yeah
man let's do it I'll let you do that cool
so we're going kettle out
pump in
pump out
kettle in
ball valve open
pump on
So Ross
pH pH
*whispers* pH
we are at 5.6 okay what are we
shooting for let's shoot for like
5.2 to 5.3
5.8 milliliters of lactic acid
this was like in the Struwwelpeter
There we go
how long you want to give it like a
couple minutes to sort of
*whistles*
*whistle rising in pitch*
all right well let's let's fill her back
up man I feel good
there it is 5.27
bingo ooh ahh eeh 5.26
How's she lookin'?
Probably real nice
Delightful, gorgeous
Alright so Ross here's the conundrum
What is the conundrum?
I gotta run to the homebrew shop
Ok
So we can we can actually have some yeast to make beer with
cool I have a timer set it was
it's a 90 minute mash 90 minutes
as you said earlier we probably had the pH
adjusted within 8 to 10 minutes
mm-hmm so this is gonna be a little bit
longer brew day but it's just more
hanging out and time to drink beer or whatever so
totally
Do you and Ross want to go to the beer shop and pick up the beer?
So we're gonna head down to Tasty Beverage
on the south slope and pick up a couple
of tripels just to have something to
compare today's tripel against we're
looking specifically for a Westmalle
tripel kinda the gold standard
really the one that started it all
buckle the safety belt make your mother
proud
Hope their open *laughs*
I mean it's not even noon yet on a
Thursday so we'll see although this is
Asheville so
what are you doing fella just staggering
across the road with a 40 full of hooch
heading over to the stab and grab the Hot
Spot here you want to get into a little
trouble on a Thursday afternoon in
Asheville you head on down to the Hot Spot
Yeah they're open
Hey buddy
How's it goin?
It's going good how are you man?
Long time no see
Yeah
we are in the market for a couple of
Belgian tripels
Right on
In bottles
So there's Westmalle
Oh yeah
Dulle Teve is probably my favorite
tripel okay it goes through a coolship
like all their beers do even though it
gets inoculated with brewer's yeast
but
Really? Yeah
pretty sure we have some Allagash tripel
Oh really?
Well I mean it'd be a shame to not get a 4-pack since you
offer them this is what I'm talkin' about here
*off camera* Brew days are long, you've got to have multiple beers
Cool thanks again
Yeah right on bro
Good to see you
You too man
Later on
Later
This was a success this turned out
better than I could have hoped
Allagash baby it was like it was meant to be
Wear your seatbelt
We're gonna go to New Belgium Brewing
which is just down the way here we're
gonna add one more to the fridge why not
this is this is sort of the the tripel
that I'm most familiar with
and I'm a big fan of the tripel mosa with this
tripel
so we've got tripel and a small
flagon of orange juice
okay so we're
gonna put together a beermosa
here using some tripel and a little OJ
the beer mosa is a beautiful thing you
take a 12 ounce bottle of beer and you
pop the top
and you pour it in a glass
and then you take your OJ and you just
sorta
top that right off there
four-fifths beer 1/5 orange juice if you
you go out a little too hard in the
paint on a Friday or Saturday evening
and are a crudo at brunch the next morning
the beer mosa will put you right back in
the saddle you have one of these right
around noon right around now and you're
sitting pretty for the rest of the day
so uh skol prost cheers
yeah that's beer
Yeah
Emmet
I got the goods got the goods
I see you got the goods 
Two packs of yeast yeah
I'm about a tripelmosa deep right
now
Nice
It feels good man
so we got the WLP 530
Right on
Super fresh
Right on
We only got two
It's ok two is all you need
we're just gonna aerate the heck out of it
Yeah
So what's the next step Ross?
Well some would call it lautering
Yep
We're gonna turn this pump off and pull this
basket up and let it drain I'm gonna
give it the old clean and jerk here
Bought these for you
For me?
Are you sure?
is it that hot safety first safety first
or third safety third *laughs*
pump off
pop the top
pop the top
set that I'll close the ball valve here
Close the valve
Also important ok
Are we ready?
Hooky
Hooky
Hooky
Bingo
How was that?
you know
I feel like you got the height
I do it's uh got the angle for the dangle here
While this is dripping
yeah
We should probably crank the
controller up to 100% smart just so
just to be prepped yeah cuz the 120 takes a
little bit of time mm-hmm
Get this mash...
Out
Like so
Perfect
What's our number?
7.5
Yeah buddy
no 7.25?
This is saying we're supposed to have 7 so we're a little bit over
in preparation for our
hop addition mm-hmm
we're gonna put the hop basket in right
now it's also gonna let us crack the lid
on the kettle here
There, here we go, it's good
Can we drink some beers now?
Let's drink some beers
So why did you want to do a tripel today?
Well uh, these are party beers
Gotcha
And...
We are throwing a party coming up
The homies Dave and Cassie are getting married
and my thought was we could serve this party
beer at their wedding
that's what you that's what you brew a
tripel for sort of traditionally
a celebration
Gotcha
So yeah mm-hmm
Be a bunch of hammered people
mm-hmm
But I guess it's better than drinking
whiskey at the end of the day
Yeah, totally
Alarm's off for our boil
Ah
Which is good cuz we're a couple of beers deep
mm-hmm
Good to have the reminder
It's a good reminder
We're making beer not just drinking it
Right
So this is a 90 minuter
Excellent
The first 30 minutes
of this boil are just gonna be
Sugar
Some of that sweet sweet candy syrup mm-hmm
Oh shit did I not get enough?
I was supposed I was supposed to get 2.5
so I I done screwed up
Emmet
It's still gonna be beer
One thing I like to do when I'm adding syrups is
just turn the heating element off
smart just so it doesn't scorch while
you're adding it and then we'll just
fire it back up so if you just hit the
old heat button
hit the heat button
Um here I'll pull the top
Oh yours was a lot more gummy than mine
yeah, mine's like a tube of toothpaste
Yeah wonder if yours is just a little bit older maybe
Or didn't warm up didn't warm up as much
Didn't fully...
just kind of crystalized a little bit
Calling that good?
I'm calling that good so we did two
pounds we're gonna bring this back up to
a boil 90 minute boil total we're gonna
boil for 30 minutes and then with 60
minutes left we're gonna do our first
hop addition cool
if that makes sense
That does make sense
Let's set some alarms
Yeah set some alarms
I'm gonna set it to 35
just cuz it has to come back up to temp from us turning it off and adding the syrup so
Uh let's drink another beer
good story
oh yeah oh crap where are we at time wise?
Oh three minutes
dude look how, look how that worked out
I'm gonna pee after you
*off camera* Breaking the seal here
Styrian Goldings
*off camera* wooh! Couple of four tripels baby
Fucking christ
Alright Ross
yeah bro we're getting there
let's do it
all right *laughs*
I'm already there
Yeah likewise
I feel pretty good *laughs*
So we're 30 minutes into the 90 minute boil
party, time for a to ah ah hop addition?
Yeah
*laughs*
What are we hoppin' with?
We're hopping with Styrian from Goldings ayyoo
An ounce?
1 ounce 1 whole ounce
And it's super low alpha acids
Nice so it's not going to be...
1.8 percent on these I believe
The whole ounce baby
and this is nice we don't have to measure
this is nice you know drinking tripel
just take that sort of blunt force
approach to your first hop addition
Just throw her in
mm-hmm
I'm gonna grab a half ounce
of Nelson Sauvin hops out of the fridge here
This is our second and I believe last hop addition
Yes sir!
I'm gonna put our hops in the hopper
so clarity we learned clarity very
important with the tripel
right in here?
yeah I mean let's go outside the box
there she goes
Yeah we're good timer just went off
Our 90 minute boil's over
and we've begun chilling
we've hooked everything up
and are heat transferring our wort down to
fermentation well pitching temperature
really
♪ up beat rock music ♪
Oh yeah
♪ music picks up - guitar riff starts ♪
A healthy stream
Hearty
Full-bodied
It smells good
Smells great
Doing a little aeration? Oh yeah
I think that's the key to success today
We're probably under pitching a bit because we
didn't make a starter you want to get
crazy yeah go straight in and then
Oh yeah we'll do a maneuver
You ready?
We'll let it go here and then down to here
You got to be a pro
This is either gonna be the best idea or the worst
I think it's a great idea
This is what happens when tripels happen
This couldn't possibly go wrong
No
okay here we go three two one bucket party
Heck yea
Tandemonium
*whistless woo!*
There it is
Yeah
Get some...
Yeah keep that going
So...
this is yeast from White Laboratories it's gonna be
like a hearty strain of Belgian style
yeast and we will be fermenting
presently
Pump pump off
Pump off
I'd say she looks good 
yeah totally
That's a lot of yeast food
Five here...
mmm-hmm
It's hard to tell with the foam
I mean I'd say we're at 5.5
5.5
That's what we're looking for
*whistles phew!*
that's the best magic trick ever
Nooo...
*whispers nooo*
Don't worry I Star Sanned
That's why we do
Go-Gurt number one
Party
Right...
I'm gonna take the lid and place it
like so
move this
little agitation
Boom!
Boom!
There it is
90 minute mash 90 minute boil
Four beers five beers
I'll take that
Yeah man
So, before we forget...
I'm calling it 1.076
1.077
Yeah seven
Seven lucky seven
Let's call it 1.077
Thanks guys!
Heyo!
What do you want to see us brew next, your mom? Boom!
♪ Rock music with synths ♪
this is so on point for this style like
you look at the beer in the glass
Hey look at that it's that sort of honey
gold color a little bit of a haze to it
that like really delicate kind of lacing
on top has definitely the correct aroma
that's sort of like estery I mean
Belgiany flavor and what I taste that
I mean not a great descriptor for it but it's like ooh Belgiany
for me it's like banana and clove
exactly yeah it's that sort of banana
bread kinda spicy just a little bit of
that sort of warming bite to it don't
really taste the booze though not a
super like booze heavy tang on it not
cloying which is nice this is gonna be
added to my brewing repertoire because I
don't want to like brag yeah but I think
we like really nailed this style I mean
just based on the sort of examples of
tripel that we drank to sort of compare
this to like this stands up with those
like for real that's really good I'm
kind of surprised like yeah pleasantly
but like it's delicious great job man yeah
hell yeah I am excited that you get to bring this
I am too
and be like
hey bitches
I brewed this this is like this is a
party right here this is a reason to
celebrate
♪ upbeat rock music ♪
You're the beer man?
I'm the beer man right now
at the end of the line here
Are you the guy that made the beer?
Yeah
We're gonna get the rocket sauce on deck here
Is this Ross' special sauce?
Say when
Say when
Bingo get a little hat on that, yeah
Oh yeah
Oh my god it's so fucking good
This is a tripel
I oh my god
I had some back at the table and I came to get here
You liked it?
Drink it
That's what we want to try
Yeah
I've heard a lot of people talking about it I've got to try it
Alright tilt it here we go
This is delicious
I'm glad you like it man
This is very delicious thank you
Thank you so much
I appreciate it
uh-huh
Oh this is classic
You can tell there's beet sugar in this
That's very nice
You know what it reminds me of?
You ever had Kasteel?
