Monde L'Assoiffe 10

In 16th century Belgium, the capacity of the mash tun, the vessel used to mix the malted barley with water, was used to calculate the tax on beer. In order to pay less taxes, the monks used as much barley as possible, brewing a tastier, stronger ale. That process and the use of newer, paler malts gave birth, in 1934, to the modern tripel. From that comes Assoiffé, a golden ale with candied citrus and yellow fruits aromas with a silky sweet flavors adding a mellow, almost honeyish ending.