I was under the impression that tripel beer is supposed to be fermented inside the bottle.
From time to time I come across beers that are tripel but on tap. There is a substantial difference in taste I noticed. In my opinion, tripel beers that are served bottled are way better than the same tripel beer on tap. How and why do companies serve tripel beers on tap while they lack taste and they aren't really fermented further inside the bottle?
Do they just bottle them and put them in kegs at the same time so the beer that is bottled actually ferments more or do they keep the beer for the kegs fermenting longer and then put it in kegs?