Thin yellow-glowed Belgian-styled limited edition tripel brings peppery hop pep to mild lemon-seeded pineapple, white peach, yellow apple, brown pear, cantaloupe, and melon fruiting. Modest phenol spicing coerces biscuit-y honey-glazed malting. Lack of stylistic specificity and deficient candi-sugared sweetness lower appeal.

Don’t obsess over herbal-spiced peculiarities such as green peppercorn bittering and black-peppered rosemary-thyme-alfalfa seasoning enhancing well-integrated golden-hazed tripel since sweet Clover honey malting overrides every extraneous eccentricity. Mild lemon rind souring, hemp-oiled raspberry vinaigrette tartness and floral zucchini-flowered hibiscus-lotus-jasmine reminder reach zenith at fruitful ginger-snapped mango-peach-pineapple-nectarine midst. Tertiary banana liqueur, brandy wine, and lemon meringue illusions further sweeten busy elixir. Just as advertised, “an ale of mythic proportions” (bottled at Sly Fox Brewery’s Royersford facility.)

Tremendous sun-hazed strong ale aged in apple brandy barrels ambiguously tagged as an American tripel. Floral-tinged melon, cantaloupe, peach, and pineapple fruiting reinforces cinnamon apple pie theme of creamy butterscotch-malted slow sipper. Dry-hopped oaken vanilla pleats Scotch-sweetened brandy, bourbon, and burgundy wining, bringing elegant warmth to ripe apple-spiced center. Golden, indeed!

Well-balanced golden-hazed dry-bodied triple ale brings lively hop spicing to herbaceous citric drift and dark floral bouquet. Tucked away grapefruit-peeled orange marmalade effervescence and woodsy bark-like parch evoke IPA styling, but candi-sugared yeast funk and peppery hop bite conjure Belgian-style ale.

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: well-hidden 9% alcohol whir will spin heads.

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 amber-yellowed 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.

Well-defined chartreuse-hazed 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.