Pull up a map of Europe on your screen. It’s almost evenly split into wine and beer. South of the Alps, where fruit grows better than grain, wine is the fermented beverage of choice. North of the Alps, it’s beer. In a few places, fruit and grains both grow well, and things get weird. Belgium is in between them, which is why the beers there can be so like wine — barrel-aged, wild yeasts, blends of different fermentations and, sometimes, with fruit.
Every spring Dick’s Brewing in Centralia centers on Belgium and fruit. The Dick’s brewers tale their Belgian Tripel with a classic Belgian yeast strain for a crisp, champagne-like ale and add 240 pounds of fresh raspberry puree at the end of the fermentation to give it a tart and dry finish.
Dick’s Raspberry Tripel (8% ABV/20 IBU) will hit the taproom Friday, June 5.
DICK’S BREWING, 3-7:30 p.m., Fridays and Saturdays, 3516 Galvin Road, Centralia, 360.736.1603