Brew the Perfect Tripel: White Sage

If you're looking for a homebrew recipe for the holidays that won't give you a sugar rush, this Tripel is your answer. Combining the perfect balance of savory and sweet seasonings, this recipe uses white sage to give it a savory twist, setting it apart from all the dessert inspired holiday ales. You'll be sure to impress any guest with this traditionally festive beer.

Brew a Tripel Inspired by White Sage for a Savory Holiday Ale

This year, why not spruce up your holiday brewing routine with a unique beer recipe? Bringing a savory ingredient to dessert-inspired holiday ales, this particular recipe borrows a savory ingredient from the main course – white sage! With this experiment in flavor fusion, you'll create an interesting twist on the classic tripel, perfect for holiday gathering with friends and family.

What’s a Tripel?

A tripel is a type of Belgian beer that was originally brewed by Trappist monks all the way back in the 1930s. Characterized by its strong alcohol content of 7-9% by volume, tripels are light in color yet full-bodied and flavorful. Its sweetness is balanced by fruity and spicy undertones, as hops and spices like coriander, orange peel and cumin are used in the brewing process.

Creating a Savory Holiday Tripel with White Sage

Though many tripels feature spices like cardamom, cinnamon, nutmeg and allspice, we wanted to create a unique flavor experience. That's why we decided to use white sage as a key ingredient in this homebrew. White sage is an herb used in many popular dishes, especially during the holidays – think sage-infused stuffing, herb roasted turkey and a host of other savory dishes. While it's typically used for its earthy, peppery flavor, white sage is also associated with purification, making it a fitting ingredient for the Christmas or Hanukkah season.

Brewing and Fermentation Instructions

This recipe yields 5 gallons of beer, so make sure you have the right brewing and fermentation equipment beforehand. Here's what you'll need:

• 6-7 lbs Pilsner Malt
• 11.5 ounces Cara Munich 60°L Malt
• 3.3 lbs Clear Belgian Candi Sugar
• 1/2 lb White Sage
• 2 oz East Kent Goldings Hops – Bittering
• 1 oz East Kent Goldings Hops – Aroma
• Safbrew S-33 yeast
• 5 gallons Water
• Equipment for Mashing, Boiling and Fermenting

Instructions

1. Set your brewing equipment up according to your usual process.
2. Mash your malts along with the white sage and boiling water. The temperature of the boiling water should be approximately 150-162°F, depending on your taste preferences. Once the malts and sage are thoroughly mashed, add the Candi Sugar and boil for an hour.
3. Add the bittering hops, boil for another 15 minutes, then add the aroma hops. Boil the mixture for another 15 minutes and remove it from the heat.
4. Once the boil is complete, it's time to cool down the mix in an ice bath. Once the mix reaches 66-70°F, it's ready for the yeast.
5. Transfer the beer to a carboy, pitch the yeast and attach the airlock.
6. Check the airlock multiple times a day for the next two weeks. The beer should have ferment properly and it's now ready for the bottle.
7. Siphon the tripel into bottles, cap the bottles and store for one week.
8. After a week, your tripel is ready to drink! Enjoy – and get ready for a truly unique Christmas or Hanukkah beer.

A Healthier Choice

Finally, bear in mind that this tripel is a healthier choice compared to many other beers on the market. As it is fairly low in alcohol and carbohydrates, you won't need to worry about the associated hangovers and bloating. Thus, it's the perfect beer for celebrating the holidays with friends and family!

If you're looking for an adventurous and savory twist on holiday ales, give this Tripel a try. With the addition of white sage, you'll experience a unique beer that's the perfect accompaniment to winter holiday dishes. Cheers!