Pull up a map of Europe, darling. No, not the tourist one with Eiffel Towers and overpriced gelato icons—go for the real, grain-and-grape divide version. You’ll see it, clear as a line in the loamy soil: north of the Alps is beer country, south of the Alps is wine. It’s about terroir, of course, but also about temperament. Where fruit thrives, wine flows. Where barley holds sway and fog lingers, beer reigns. But then—ah yes, Belgium.

Belgium is the glorious glitch in the matrix. Belgium is where the beer tastes like wine, where monks go wild (yeast), and where tradition and fermentation get a little frisky with each other. It’s a country perpetually in between—between French finesse and German rigor, between fruit and grain, between madness and genius. And this, naturally, is where we cue Dick’s Brewing in Centralia, Washington—who every spring throws their brewing hearts across the Atlantic and into this strange, beautiful in-between.

Behold: Dick’s Raspberry Tripel.

This is no mere fruit beer. This is an 8% ABV champagne masquerading as ale, a Flemish fever dream with a backbone of classic Belgian yeast—crisply refined, elegantly dry—and then, bam, 240 pounds of fresh raspberry purée dropped in post-fermentation like a velvet-gloved punch to the palate. Tart meets effervescent. Dry meets juicy. Logic meets lace doilies and politely excuses itself.

It is, in short, a beer that sips like a conversation between monks and orchard fairies. And it will grace the taps at Dick’s on Friday, June 5, just in time for your spring awakening.

Consider this your passport to the in-between.

DICK’S BREWING, 3-7:30 p.m., Fridays and Saturdays, 3516 Galvin Road, Centralia, 360.736.1603