Strong Belgian-styled tripel (with funky yeast sediment floating through dense amber-hazed full body) maintains candi-sugared fruit zest. Banana, bruised orange and green apple illusions counter subordinate pepper-spiced hop bittering. At finish, cotton-candied honey malt sweetness receives amiable butterscotch twist.

Ambitious golden-hazed ’09 tripel with boozy 10.2% alcohol whir piles creamy vanilla malts atop banana leaf-flavored apple-pear-pineapple ripeness and peppery-hopped orange-bruised Cognac spell. Wavering cinnamon-spiced banana-clove sweetness fends off sharp alcohol burn before busy tropical finish allows funky Belgian-like farmhouse yeast strain to prod tropical Caribbean fruiting.

Luxuriously spectral Grateful Dead-inspired Belgian-styled tripel counters candi-sugared fructose sweetness and coriander-clove spicing with dusky fungi-like earthiness in uniquely balanced bottle-conditioned fashion. Thick yeast sediment creates heavy viscosity as luscious white ale confections such as gin-like juniper, buttery Chardonnay, and red-purple-black grape illusions settle above herbal white-peppered green tea sash. Apple blossom, pink grapefruit, and overripe peach regalia welcome luscious tropical cornucopia (pineapple-mango-cantaloupe-banana) to juxtapose oncoming cider-y sourness until grassy horsehide-rawhide dryness presents farmhouse barnyard funk to the mix. Beware:…

Woozy 11% alcohol whir provides medicinal strength to peach lacquered caramel apple fruiting and sweet-spiced butterscotch malting overriding peppery hop splotch. Tertiary orange marmalade, tangerine, and pineapple illusions enliven mint-y evergreen freshness but thin wheat spine fractures due to candi-sugared Belgian yeast density.

Interesting bottle-conditioned yellowed amber Abbey-styled triple wraps butterscotch sweetness around daintily-hopped orange-soured peach-pineapple-kiwi tang. Recessive pear illusions fade into funky herbal spell at mild fruited finish.

Elegant beige-headed bronze-hazed bottle-conditioned Belgian-styled tripel drifts in and out of stylistic deluges with mostly positive results. Thai basil and rice provide lightly spiced Southeast Asian appeal to creamy full body. Polite white-peppered orange peel bittering counters sharp prune-fig souring, chewy banana liqueur illusion, and fleeting clove-coriander-allspice wisp at busy midst. Tertiary honeysuckle, peppercorn, and lemongrass influence intertwines tangy tangerine-peach-pear sweetness. Slight alcohol-burnt finish allows cinnamon cider, burgundy, and white wine illusions to seep in softly.

Hazy chartreuse witbier not far removed from Ommegang’s impressive Abbey ales matches herbaceous farmhouse nature to yellow-fruited souring, dark-spiced sweetness, and earthen mineral graining. Sour lemony banana blitz receives candi-sugared apricot glaze and clove-spearmint-green tea tingle reinforced by mild white-peppered hop bittering.

Wavering Belgian-styled hazy amber tripel remains indecisive, yet strong, to herbal gin-soaked currant-like finish. Initial vanilla-extracted banana liqueur tease and meager red-fruited nosing abruptly tail off as acidic white-peppered caraway-seeded clove-coriander-spicing tingles scruffy apple tartness and green banana triviality pungently disrupted by musty wild yeast fungi and nasty alcohol-burnt harshness.

Appealing sunny-hazed tripel in green 26-ounce wine bottle maintains lightly embittered white ale fruitiness. Prominent citric hop zest brings pink lemonade, red grapefruit, and pineapple tang to candi-sugared vanilla wafer midst. Cork-scented Muscat grape, Granny Smith apple, and brown pear nuances recline towards buttered Chardonnay finish.

Subtly expressive blanched golden Abbey ale segues crisp pineapple-pear-mango tang into mild bubblegum-tinged banana-clove midst. Reservedly bitter floral-hopped honey-glazed lemony orange finish enhances coriander-cinnamon-rosebud illusions, revealing solvent-like 9% alcohol piquancy.

Well-balanced hazy saffron Belgian-styled tripel (with hidden 9.2% alcohol volume) counters up-front piney evergreen freshness with acute floral citric penetration. Bittersweet grapefruit-peach-nectarine tang submerges banana bread illusion to grassy-hopped bottom.

Congenial light-bodied (despite 8.5% alcohol heft) Belgian-styled Tripel released ‘07 places wispy coriander-daubed curacao orange nicety above soft spiced hops and candi-sugared yeast. Floral peach-banana-quince whim and cotton-candied vanilla din add subdued nuances.