Tripels have traditionally been brewed by Belgian Trappist monks to sell to locals as a source of income. The name “tripel” loosely comes from how the beer itself is made: quite simply, a tripel is brewed with thrice as many ingredients. Up Jumped the Devil is yellow and cloudy in appearance with an aroma of banana, pear and stone fruit that comes from the yeast and its esters. The yeast is from the Trappist monastery, Chimay.
Smooth and quaffable, this beer has a nice bitter backbone to balance the fruitiness and is available in the tasting room and for growler fills.