A cracking fine example of the classic style, Monkfish Belgian Style Tripel Ale is the color of nectar, with a sweet malty flavor and subtle hop aroma. Mingling in its character, fruity and spicy esters impart a heavenly complexity to this medium-bodied delight. Brewed using Pale malt, Honey malt, aromatic malt, Belgian candy sugar, Styrian Golding hops and, of course, Belgian Abbey yeast, Monkfish stands firmly in the Belgian triple tradition. And remember: Whereas triple ale is the soul of the Belgian favorite, Carbonnade a la Flamande, this classic stew is made all the better by two bottles of Monkfish - one for the pot, the other for your glass.