Vigorously fruited herb-spiced tripel with sugary Vienna malting and moderate Saaz hop bittering makes for devilishly delicious dessert. Juicy pineapple, peach, nectarine and marmalade fruiting commingles coriander-spiced banana daiquiri respite enveloping white-frosted yellow cake sweetness. Sharp white-peppered basil and sage snip adds further distinction to well-balanced surety.
On tap at Copper Mine, lovely sweet-fruited Belgian-styled full body makes fine dessert treat. Candi-sugared orange-apricot-pineapple-cantaloupe-pear medley slices thru subtle sugared spicing contrasting salty white or black peppering. Banana-bruised coriander and clove niceties abound.
Silken bottle-conditioned Italian tripel (described as Belgian strong pale ale) grafts fuzzy champagne-like green grape tartness to gentle vanilla slipstream and fresh-baked Italian bread crust. Light pinot grigios, chardonnay and green apple illusions add vinous niche to dry earthen backdrop.
Draught-only Belgian tripel brings Fuggle-hopped dryness to sugary pilsner malting, mingling orange oiled musk and peppery lemon rot bittering with contrasting banana-clove sweetness. Heightened 10% alcohol splurge provides buttered rum waver. Authentic Trappist yeast funk inspired by Westmalle Tripel and Victory Golden Monkey works well for herbal-fruited overlay.
Harmoniously balanced clear-yellowed blond ale brings olfactory Belgian yeast mustiness to enormously diversified fruit-flavored profile, retaining a feathery moderate-bodied mouthfeel despite heightened 9.2% alcohol volume. Toned-down peppercorn-spiced green tea bittering creates gingered raw-honey Ricola coughdrop-like astringency, countering sugary apricot-pear-honeydew-melon-pineapple-banana tropicalia, lemon-juiced sloe gin fizz salting and crystal-malted butterscotch sweetness. Mild lemon custard, vanilla, pecan, Courvoisier and rum illusions add further resonance.
Efficiently combining Ommegang, Duvel and Chouffe yeast, Belgian candi-sugared tripel brings elegant warmth to creamy cookie dough-spiced caramel malting. Buttered whiskey midst girds soft white-peppered orange-tangerine fruiting. Musty fungi-like herbal musk slinks below.
On tap at Coalhouse Pizza, busy Belgian-styled tripel lets it all hang out. Sweet Belgian candi sugaring contrasts alcohol-burnt Cascade and Sorachi Ace hop bittering to honeyed wheat base. Vanilla wafer scurry picks up banana liqueur, Chardonnay, Courvoisier, and Cognac boozing as well as ripened white pear, bruised orange, yellow apple, red peach and nectarine fruiting. Lemony honeysuckle, peppercorn, clove and coriander nuances fill out musky tropical finish.
Entertaining bottle conditioned amber-hazed blonde tripel (with well-hidden 9.3% alcohol volume) brings candi-sugared sweetness and butterscotch fruiting to honeyed barley-oats spine. Pastry-like filo doughing usurps unripe banana tartness and orange-soured marmalade splurge at mid-palate. Tropical nectarine, melon, honeydew, peach, mango, pineapple and papaya illusions linger below.
