With any strong beer style, approachability should be the priority and so it is important to balance the sweetness and booziness associated with high ABV beers. We decided to keep this tripel light and refreshing by ensuring the beer finished out on the drier side, while maintaining its depth of flavor by accenting it with pepper and citrus through the use of suitable hops and sansho pepper. Sansho is unique in that, aside from pepperiness, it also gives off a complex herbal, and mild lemon citrus-like character that compliments the Belgain yeast esters, and adds another layer to the finish. This beer was secondary fermented in package contributing to a nice carbonation level, while locking in those aromas in the process.