Straffe Hendrik Wild 2026

Wild ‘brettanomyces’ yeast is added to the original Straffe Hendrik Tripel beer to produce this fruitier version. The beer needs a longer maturing period in the bottle before it can be released and therefore first matures in the bottle for three months in the cellars of the brewery.

The beer will conitue developing in the subsequent years. The bitter hop aromas will become softer, whereas the wild Brettanomyces yeasts will conitue working and creating hints of fruit, flowers and wine.