I just got the most recent newsletter (PDF) from Derek Terrell at myLHBS and was thrilled to see that this month’s recipe was a Belgian Triple. This is a type of beer I have had on rare occasions and always enjoyed. Now that I know a recipe, I can darken the doorway of my favorite homebrew shop again to get some ingredients.The newsletter came just in time. I am going to bottle my current brew tomorrow morning and will soon have empty equipment. This is another Derek Terrell recipe – a hefeweizen similar to Blue Moon, if I did it right. I wasn’t sure how much orange peel and coriander to add to the boil, so I added the minimum Derek suggested, since he had given me a range. I wanted to avoid an overpowering flavor but definitely wanted hints of these flaovrs. I can’t wait to try it tomorrow, fresh from the fermenter.Are you a homebrewer? What do you like to make? Interested in homebrewing? There’s no better way to get beer than from your own stovetop, so go see Derek to learn about it or send me an email and maybe you can come by next time I brew a batch. Beer and photography really do go together well!Here is this month’s recipe, from Derek’s newsletter:

Triple ThreatOne of the really nice things about Belgian ales is their simplicity and the degree to which they can be altered by even minor changes to basic recipes such as this one. Triple Threat is one I brew when I’m in the mood for something Belgian yet also can’t settle on exactly what I want to make. Choose Clear Candi syrup for a Strong Golden, or opt for Amber for something akin to Ommegang’s Rare Vos (and maybe even spice it lightly for a Grand Cru). Either of the Dark syrups will brew up a rich Strong Dark Ale. (more…)