Understatedly tranquil for its style, despite blistering 10% ABV. Demure candi-sugared fruiting, mildly creamed vanilla-banana-clove influence and sweet caramel malting contrast musty cellared fungi dirge. Just below the fragile surface lies cling peach, sugarplum, fig, apricot and peach tones as well as latent curacao and mandarin orange tanginess.
Heady tripel aged on apricots gains salty fungi-like Belgian yeast herbage to contrast ancillary candi-sugared banana, peach, fig and raisin illusions. At the busy finish, sweet orange-peeled lemon zest and green grape esters fortify lustily dried, soured and sweet apricot overtones.
On tap at Ambulance, hybridized Trappist-styled tripel seeps raw-honeyed Scotch whiskey dryness (from French oak barrels) into lively citrus spicing and astringent maize snip with underwhelming results.
‘Delicate’ soft-tongued tripel (with astoundingly quiet 9.5% ABV)needs richer malt profile and more up-front resonation as tart beet-sugared crystal malting never sweetens enough. Dryer than most stylistic competitors with daintily candied Belgian yeast influence and blanched pilsner malts needing a push forward.Mildly perfumed banana tartness pick up desolately spiced pineapple, mango and orange tropicalia.
On tap at Ambulance, interestingly hybridized tripel utilizes ‘hop-forward’ IPA fruiting to complement honey-spiced candi sugaring. Citric curacao orange, mandarin orange and tangerine tang overrides tempered fig-date spell of Belgian-styled strong pale ale.
On tap at Shepherd & Knucklehead – Hoboken, sweet ‘n sour red cherry juicing gains tart candied banana spicing and honeyed malt sugaring to contrast musky herbal peppering and musty green grape esters.
On tap at Coastal Craft Beverage, respectable fruit-spiced tripel lets funky fungi-herbed yeast affect semi-sweet lemon meringue, orange marmalade, mandarin orange, tangerine and apricot illusions above its beet-sugared crystal malt base. Mild cider-soured green grape esters provide contrast.
On tap at Taphouse Grille, complex tripel combines vanilla-creamed banana sweetness, honey-spiced cereal oats graining and silken white-peppered hop bittering above dank cellar musk. Latent white grape, peach, pineapple, pear and nectar illusions reinforce herbal-peppered tropical fruit aspect.
On tap at Liberty Craft House, tantalizing tripel caresses cotton-candied banana bubblegum sugaring with tangy mandarin orange spicing and mild coconut tones above moderate floral-tinged grassy hop bittering. Well-hidden 8.6% ABV gains astringency over time.
On tap at Taphouse 15, divine candi-sugared Trappist yeast seeps into black-peppered Saaz hops and creamy pale crystal malting. Sweet banana-bruised clove spicing gains demure fig, date, raisin, orange marmalade and peach syrup influence.
Tart raspberry permanence and candi-sugared Belgian yeast sweeten funky herbal spicing in a surprisingly calm 10% ABV setting. Creamy vanilla-banana midst contrasts salty soda-spritzed lemon bruise placed against sweet ‘n sour raspberry rasp.
On tap at Andy’s Corner Bar, tropical version of King Gambrinus tickles the fancy with moderate mango, pineapple and watermelon adjuncts draping sour lemon-candied tartness as well as wispy hibiscus-chamomile herbage. Not quite as convincing as the King, yet mildly enticing for fruit ale lovers.