Editorial Dept.'s picture

The Bruery Founder and Master Cicerone Patrick Rue Talks THK - Tripel Honey Kriek

92 Rating - Exceptional
The Bruery Founder and Master Cicerone Patrick Rue Talks THK - Tripel Honey Kriek

We spoke with The Bruery Founder and Master Cicerone Patrick Rue about his collaboration with De Proef Brouwerij: THK - Tripel Honey Kriek.

BC: Who came up with this beer’s recipe?
I came up with the first draft of a recipe, and then Dirk Naudts (the Brewmaster at De Proef) and I went back and forth over email to tailor it to the ingredients they have access to, and would be the best fit for the beer, as well as optimizing the recipe for their brewhouse and cellar.  

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
I like that it’s not dominated by any particular flavor, but rather a composition of flavors that reveal themselves at different times. The tripel base allows the special ingredients to shine, while supporting everything that’s going on in the beer.

BC: Where does this beer’s name come from?
THK stands for Tripel Honey Kriek.  We thought the beer would be best described by the style and special ingredients, so why not name it that?

BC: Is this your “desert island beer?”
As much as I love this beer, I’d pick something I can drink a bit more of as my “desert island beer”. I’d be passed out by 10 a.m. every day on this island with THK!

BC: Can you describe this beer in 10 words or less?
Nuanced, dry, soft, juicy, floral, eclectic.

BC: Do you know a story – or have a personal story – that revolves around this beer?
The story of this beer revolves around cherries and my excitement to work with Belgian cherries. I think Belgium has the best cherries in the world. Well, the best cherries to add to beer, at least! In particular, the Schaarsbeekse cherry, while being incredibly difficult to say and spell, is a magical cherry.  The acidity is very bright and the skin and pits deliver a strong cinnamon aroma and flavor.  From beers I’ve tasted with this magical cherry, there doesn’t seem to be a limit to how much can be added.

BC: What's a good food pairing for this beer?
I’d love some Lobster Croquettes with a creamy tomato-based sauce with the beer. The grainy notes of the tripel base is complementary to the richness of the lobster and the crunchy, bready notes of the croquette. The high carbonation and acidity of the cherries helps to balance the richness of the croquettes.

Read Review