Stories

Our first collaboration

The Triptych – a series of three beers created together with multi award-winning micro-brewery Le Trou du Diable, based in Québec, Canada.

Our aim: to do something different.  Something that combines the strengths and provenance of our two breweries.  Hoping to seek out where the magic happens, where 1 + 1 = 3.

Given the relevance to Triple Point of the number 3, a triptych beer, a work of art designed to be appreciated in 3 parts seemed appropriate.  Both Head Brewers are fans of Pilsner beers, so we decided to brew a pilsner, but differently and in three parts.

We had been using oats in our ales but not yet in lagers, so we decided to use a high proportion of oats in the mix.  Le Trou Du Diable are masters of barrel ageing, an art that we are keen to develop, so this would form part of the plan.

In any collaboration it’s great to introduce some elements, flavours or ingredients from each of the collaborators Nations. As we were brewing a German style Pilsner, in England, with Quebecoise (French Canadians) we decided to incorporate some French hops and what could be more Canadian than Maple Syrup?

We managed to get hold of four French Oak barrels that had, for 4 years, been used to mature Sauvignon Blanc.  Once the dry-hopped oat pilsner had been matured in our Sheffield stainless steel vessels for 100 days, it was split into 3 parts.  The first, T1, was put into conventional kegs and some has been reserved for bottling.  The second, T2, was used to fill two of the oak barrels, with the addition of a generous serving of Canadian maple syrup and champagne yeast.  The remainder of the beer was decanted into the other 2 oak barrels with the addition of Gold Medal winning sour beer, L’Ours.  This sour culture from Le Trou Du Diable has had previous contributions from Cantillon and Hill Farmstead.  We are enormously grateful for the donation of “bugs” with such high pedigree, to our fledgling barrel ageing programme!

The Triptych of T1, T2 and T3 will be brought back together in 3 bottle packs, available from November 2019, so they can be experienced together.

The Process

Progress

Triptych 1 | Ready to Drink
Triptych 2 | Still Conditioning
Triptych 3 | Still Conditioning