Tripel is perhaps my favorite style of ales, so when I had my choice of beer making workshops at the Wurstkuche in Venice during LA Beer Week, the choice was easy. They don't regularly do this but they had set up their small outdoor area in the back for the events.
The workshop also consisted of tasting a few Tripels (because why would you make beer while sober, right??)
We started off with the Westmalle Tripel, which was also the recipe we based one of our own brew of.
So, back to the homebrewing course. The first step is to steep the barley.
Don't forget to drink while you're steeping...
We smelled different hops to make our second "experimental" beer and voted for the three to use.
Throughout the beer making process, we continued to taste other Tripels, including La Trappe, one of 7 Trappist breweries and the only one outside of Belgium (in Netherlands). The 8% ABV La Trappe tripel is maltier than the Westmalle but still has traditional notes of coriander and citrus.
To coat our stomachs, we had some pretzels with some special Bavarian mustard which was unusually sweet.
There were some sausages, including the medium spicy Austin Blues sausage, the mango jalapeno which I really liked, and the duck bacon sausage paired with Gouden Carolus. (These are just bites, though, so they're not enough for dinner and you should get something to eat before coming to the workshop)