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What is a five-grain Tripel?
A Frontman doesn't wait to be announced. They walk onto the stage, grab the microphone, and demand attention. That's how Frontman arrives: a five-grain tripel with audacity, full of flavor, yet perfectly balanced.
Why a five-grain tripel and not "just" a tripel?
Brewing a tripel can be done in a thousand ways. Classic, safely predictable. That doesn't suit Frontman.
This isn't a 3-grain beer, not a 4-grain beer, but this tripel is brewed with 5 grains! This way, we create layers and more depth, texture, and excitement in the beer. Not to complicate things, but to make them right. Every grain we've put into this beer must add something; it must become an interplay where the 5 grains push each other forward and blast onto the stage!
Of course, there are more names for such a tripel, a well-known one that we think fits? You could certainly call it a Grand Cru tripel.
What exactly do these five grains do?
Barley – The backbone
Barley forms the base of the beer. Provides structure, light malty sweetness, and balance.
Without barley, no tripel. This is the foundation upon which everything rests.
Wheat – Body & Head
A fuller mouthfeel and a firm, lasting head. This is what makes Frontman immediately "make an impression."
Oats - Softness
Oats make the beer round and smooth. Makes it creamy without becoming overly heavy.
Rye – Spicy edge
Rye adds just that edge. Subtly spicy, slightly dry finish.
Spelt – Lightly nutty
Spelt binds everything together. Lightly grainy, nutty, refined. Not a starring role, but brings grains together.
Do you taste each grain separately?
No, you can't pick out each grain when you taste it. Frontman isn't about recognizing individual flavors, but about the interplay. The grains push each other forward, reinforce each other, and together create one full, layered beer. For example, this one cannot be compared to our organic tripel Turf 'N Surf.
When do you drink a five-grain tripel?
Frontman is a perfect tripel for winter and moments that demand attention. Long evenings with good company.
What do you eat with Frontman?
It's a full, creamy tripel, but what do you eat with it? It works incredibly well with grilled chicken or other poultry, creamy cheeses, and also roasted vegetables like carrots and parsnips from the oven go very well. 
Why does that work so well?
The full mouthfeel handles fat and creaminess. The light spiciness complements roasted flavors. And the alcohol lifts the whole without dominating.
Frontman in brief
It's a five-grain tripel with power, finesse, and cohesion. Not a standard tripel. Not an experiment for experiment's sake. But a beer that shows what happens when you dare to build in layers.
