I recently drank a bottle of Gouden Carolus Tripel and was blown away by how much it tasted like pepper. It smelled a bit like it too, but it was a bit masked with some of the other typical belgian aromas (e.g. coriander). My question, to those who might know, where does the pepper aroma and flavor come from? I supposed they could've thrown in some real pepper, but I would like to think that it comes from the yeast (or hops!?).