recipe
  • 75 CL.
  • Tripel

Tripel

75 CL.
Can be served with pultry, firm fish such as Dover sole, pasta dishes, soups and green asparagus.

LIGHT STRONG
SWEET BITTER
BEER TYPE
Tripel
ALCOHOL
8,5% VOL.
APPEARANCE
Straw-coloured and slightly hazy with a splendid white foam collar.
AROMA & TASTE
Subdued fruity and spicy aroma with elegant refreshing bitterness. The taste is lively and spicy with notes of ripe fruit and lemon.
TEMPERATURE
Recommended for ultimate enjoyment: 7-8° C. Store in a cool, dark place.
INGREDIENTS
Water, malted barley, malted wheat, carbon dioxide, hops and sugar.
HISTORY
Tripel is the Belgian term for a strong light, top-fermented ale, combining the best varieties of barley and hops in the pure, splendid taste characteristic of this light ale.

Nutritional content per 100 ml

Energy 288 kJ / 69 kcal

Total fat 0 g

- where of saturated 0 g

Total carbohydrate 6 g

- where of sugars 0.3 g

Protein 0.7 g

Salt 0 g

Beer steamed cod

With fried capers, croulite of beetroot and mustard creme

 

For 4 persons

 

400g cod fillets

1 1⁄2 dl GB beer

2 beetroots

100g capers

11⁄2 tablespoons of fish mustard

1 1⁄2 dl sour creme 18%

1 lime

20g butter

1 dl olive oil

1⁄4 dl white balsamico

salt and pebber

 

Beer steamed cod: Cut the cod in fitting pieces and sprinkle it with salt and pebber. Steam them in a fish pot with beer and butter.

 

Mustard creme: Mix cremefraiche, fish mustard and the juice from a lime. Season with salt and pebber

 

Fried capers: Mix the capers carefully before they are fried in oil at approximately 180 ̊celsius. Put them on a piece of paper and sprinkle seasalt.

 

 

 

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