Straffe Hendrik Brugs Tripel Bier Wild
Our Straffe Hendrik Wild is a wild variant of the well-known Straffe Hendrik Tripel. The beer undergoes a refermentation in the bottle with a wild yeast: the ’Brettanomyces’ or ’Brett’ yeast. This gives the beer a longer
Baggot Street Wines
Straffe Hendrick Wild
Wild ‘brettanomyces’ yeast is added to the original Straffe Hendrik Tripel beer to produce this frui ...tier version. The beer needs a longer maturing period in the bottle before it can be released and therefore first matures in the bottle for three months in the cellars of the brewery
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Straffe Hendrick Wild - Baggot Street Wines 
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Sweeney’s D3
Straffe Hendrik Wild 2021
Wild ‘brettanomyces’ yeast is added to the original Straffe Hendrik Tripel beer to produce this frui ...tier version. The beer needs a longer maturing period in the bottle before it can be released and therefore first matures in the bottle for three months in the cellars of the brewery
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Straffe Hendrik Wild 2021 - Sweeney’s D3
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Dicey Reillys
Straffe Hendrik Wild 2022 330ml Bottle
This is the regular Straffe Hendrik Tripel, but this time fermented with wild Brettanomyces yeast st ...rains. 9.0% abv 330ml bottle
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Straffe Hendrik Wild 2022 330ml Bottle - Dicey Reillys
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9.0% abv
330ml bottle
The Crú - The Beer Club
Straffe Hendrik Brugs Tripel Bier 2021 Wild 330ml Bottle
Straffe Hendrik - Brugs Tripel Bier 2021 Wild 330ml Bottle Straffe Hendrik Wild is only bottled onc ...fore first matures in the bottle for three months in the cellars of the brewery. The refermentation with wild yeast is only finished after three months and the young beer is palatable. The be ...
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Straffe Hendrik Brugs Tripel Bier 2021 Wild 330ml Bottle - The Crú - The Beer Club
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Straffe Hendrik Wild is only bottled once a year.
The beer needs a longer maturing period in the bottle before it can be released and therefore first matures in the bottle for three months in the cellars of the brewery. The refermentation with wild yeast is only finished after three months and the young beer is palatable.
The beer will conitue developing in the subsequent years. The bitter hop aromas will become softer, whereas the wild Brettanomyces yeasts will conitue working and creating hints of fruit, flowers and wine.
ABV: 10.0%