Scone Triple

From Eating Asturias, the Encyclopedia of Asturian Gastronomy



This beer, according to the legend of Scone, is the first on the journey of the stone from the dawn of biblical time to the present.

Jacob uses the stone to support his head in the passage in Genesis in which he dreams of the so-called Jacob’s Ladder. The Brewers Say:

For this beer we have opted for a style that perhaps has its complication in its apparent simplicity. A triple Belgian beer, with a touch of rye malt in which we can savor all the nuances of the cereal, which together with the hops and the esters of the fermentation make up a round flavor with fruity profiles. – translation my own.

Style Guidelines

  • Color: Pale Yellow (04 SRM)
    • Standard: Pale to pale gold (4-7(8-14 EBC) SRM)
  • Clarity: Chill haze is visible
    • Standard: Chill haze is acceptable at low temperatures. Traditional Tripels are bottle conditioned and may exhibit slight yeast haze. However, yeast should not be intentionally roused.
  • Perceived Malt Aroma & Flavor: Sweet, simple, malt flavors
    • Standard: Low sweetness from very pale malts should be present. There should be no roasted or dark malt character.
  • Perceived Hop Aroma & Flavor: None detected
    • Standard: Absent, or low if present.
  • Perceived Bitterness: Medium (33 IBUs)
    • Standard: Medium to medium-high (20-45 IBUs)
  • Fermentation Characteristics: Traditional cloved banana ester aromas.
    • Standard:
  • Body: Medium
    • Standard: Medium

Tasting Notes

Notable alcohol aroma. Boozy. Lots of dark fruit and caramel flavors.