La Rulles Triple is brewed with Pilsner malt, as well as Warrior and Amarillo hops from the Yakima valley in Washington state. The beer is then fermented with Orval's top fermenting triple yeast. This rare yeast lends the ale a more complex character. Secondary fermentation is done in bottle with dark candy sugar. Fermentation: Primary fermentation: Between 10 to 12 days. Dark candy sugar is used for the secondary fermentation in bottles (3 weeks) and kegs (4 weeks) .
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