BREWVIEW ON HET ANKER GOUDEN CAROLUS TRIPEL

The last time we enjoyed HET ANKER’S GOUDEN CARLOUS TRIPEL was about 4 years ago… at least. We were excited to get our hands on this beer again from one of the best breweries in Belgium and the world. We first started enjoying this beer when it became available to the United States in the late 90’s. Back then, we became “mixologists” of sorts and began blending Gouden Carolus Triple with Yukon Jack Canadian liquor because of its sweetness. It compliments the taste of the beer- the strength of Gouden Carolus Triple holds its own while cut with Yukon Jack, and the head does not dissipate! We knew the taste was awesome on its own, but also knew that it could be blended as well. (It’s ironic that the new trend in Belgium now is breweries distilling their beers into Eau de Bière, and some breweries are making their own whiskies- Het Anker included.)

Historically, the brewery has a colorful history of 542 years, and in that amount of time Het Anker had its share of struggles and massive triumphs. Today, Het Anker is a booming business- a brasserie and a hotel greet you if your travel plans include visiting the lovely town of Mechelen. We thoroughly enjoyed Gouden Carolus Tripel again… it had been way too long since the last time.

Photo: SABRINA NICOLE STUDIOS

APPEARANCE / THE POUR:
9% ABV. Poured into a tulip shaped glass at 57° F. It pours a medium golden color with some haze,  also with a dense, fluffy egg-white head with large and small bubbles. The meniscus is medium to slow rising. As the head collapses, it creates very nice Brussels lacing on the sides of the glass.  time- a very good sign.

AROMA / BOUQUET:
Gouden Carolus Tripel has more of the “sweeter” bouquet (what we call a “bubblegum bouquet”) to it…  VERY appropriate. Great phenolic yeastiness to this beer.

TASTE:
The taste of this Tripel is more malt-character based. Sweeter than most triples- the hop character is in the background.

MOUTHFEEL / PALATE:
The mouthfeel on this is creamy, filling the entire mouth, it hits more of the top of the mouth than the tip or back of the tongue. The astringency level is low, the effervescency is high.

Photo: SABRINA NICOLE STUDIOS

FOOD PAIRING SUGGESTIONS:
Ohhhhhh my goodness… We’re the type of people that would pair this with any kind of cuisine. It’s that diverse. Call us strange, oh well!

OVERALL IMPRESSION:
World Class. Seek this one out for sure! Highly recommended… if you like Tripels, you’ll love this one.

BROUWERIJ HET ANKER:
Gouden Carolus Tripel webpage

 

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