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La Rulles Triple:



Picture: La Rulles Triple 25.4oz bottles.

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)

Maturation:
Between 10 and 14 days.

Yeast:
Top fermenting yeast from Orval Trappiste Brewery

Product Details:
Type: Tripel
Alc./Vol.: 8.4%
Hops: Warrior & Amarillo [Yakima Valley, Washington State USA ]
Formats: 12 * 25.4oz bottles
20L Kegs

The Brewery:

Producer Details:
Brewery: Brasserie La Rulles
Brewery Tour: La Rulles Guide
Website: www.larulles.be

Brasserie Artisanale La Rulles was founded by Gregory Verhelst, brewmaster and malter, in June 2000 in the small village of Rulles situated in the south of the province of Louxembourg (La Gaume), which is very close to Brasserie d’Achouffe.
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