Thai Thai – Spicy Tripel

◎ Aussehen

Thai Thai pours a pale golden hue with excellent clarity and a fine, persistent white head that clings to the glass with visible lacework. The carbonation is lively and well-integrated, creating a delicate foam collar that holds throughout the tasting session.

◌ Aroma

The nose opens with bright citrus and fresh coriander seed, followed by warm spice notes from galangal and a subtle lemongrass lift. Belgian yeast esters add honeyed fruit undertones, while a gentle hop character provides herbal definition without obscuring the Thai spice blend.

◐ Geschmack

The palate enters with soft, grainy Malz sweetness and orange zest, quickly building into a wave of red chilli heat and peppery spice. Mid-palate reveals coriander's warmth and a resinous hop bitterness that frames rather than dominates; the alcohol sits warm beneath without becoming obvious.

◑ Abgang

The finish is long and warm, with lingering chilli tingle fading gradually into honeyed residue and a dry, herbal aftertaste. The warmth persists on the palate for several minutes.

Bei 10–13°C im Kelchglas servieren. Der Hefecharakter und die Kohlensäure sind die Stars — Kälte würde beides unterdrücken.

Das breite Mundstück und der schwere Fuß fördern die Schaumbildung und leiten reiche Aromatik zur Nase. Traditionell für belgische Starkbiere.