Barrel-aged St. Vrain
Oak and a touch of sweetness mark this tripel, aged in bourbon and whiskey barrels. It is the barrel-aged form of St. Vrain, named after the river behind the 2013 flood in Longmont, and at 11.3 % ABV it is clearly stronger than the 9.3 % original. That parent beer is built on Colorado-grown barley, American hops and Belgian yeast.
Tasting Notes
AI-generated sensory profile for Barrel-aged St. Vrain
Serve at 10–13°C in a goblet. The yeast character and carbonation are the stars — cold would suppress both.
The wide mouth and heavy base promote head formation and channel rich aromatics toward the nose. Traditional for Belgian strong ales.
Drink within 2 years. Some complexity develops with age but the yeast character is best relatively fresh.
More from Left Hand Brewing Company
About Tripel
Style guide · what to expect · how to find alternatives
What is a Tripel?
Tripels are strong Belgian ales with 8–10% ABV. Deceptively pale, they offer fruit esters, spicy yeast, sweet malt and a warming finish.
Finding a similar Tripel
hopIQ matches by flavor profile — not just style label. A beer with the same oak, boozy, malty character as Barrel-aged St. Vrain will score highly even if brewed in a different country or under a different sub-style name.
