“First brewed by Belgian monks,” foamy dark amber brings soft-watered freshness to prickly-hopped fruit-drooped red ale bitterness for a fine American knockoff. Only drawback is malt creaminess subsides too quickly at vague finish. Seasoned drinkers will get bored after a few gulps.
Extraordinary mahogany-hued Trappist ale features curious turpentine-like caramel malt entry, brandy-soaked maraschino cherry theme, and brutish raisin-prune-plum scheme above dewy peat moss. Creamy molasses consistency, velvety Muscat grape mellowing, and candi-sugared nutmeg-cinnamon spicing subsume alcohol warmth. Strong medicinal finish carries forth highly complex offering.
Alcohol-doused dry-hopped bottle conditioned Belgian Saison sets the pace with mammoth bruised orange tang and lemon rind bittering, leaving hints of grapefruit, pineapple, white peach, and dehydrated fig-prune-grape in its wake. Spry floral backdrop recedes to herbaceous earthiness before juniper finish seizes control.
Limited edition single batch abbey-style re-creation layers bruised orange bitterness above prickly hop tongue and buttery crystal malt flow. Green apple, lemon peel, and grapefruit tartness lure durable clove spicing.
Champagne-styled bottle with cork set-up contains hefty 8% alcohol abbey-styled artisan ale. Sugared barleymalts, musty wheat grass, and highly fermented herbal-spiced yeast provide straw-hued blonde with full-bodied assertiveness alleviated by resinous grain-hopped bittering to buttery caramel finish. Bold after dinner treat makes fine alternative to French wine.
Steadfast burgundy whiff and ester-y grape dryness inform sour plum-prune-fig opening of intriguing hazy copper abbey ale. Heavy molasses creaminess cloaks tropical papaya, pineapple, and banana sweetness and mocha-doused anise illusion, leaving fruitcake trail. In deep recess, vinous apple tartness, port-rum variance, and whiskey-soaked cherry nuance cuddle up.
Traditional top fermented bottle conditioned Dutch abbey with strong barleywine essence, ripe prune overtones, and loud liquor-stained fortitude (11.2% by volume). Very unusual for Dutch brew: caramelized instead of sour malted like Heineken or Grolsch beers. Compares favorably with less fruity Belgians.
Yet another brew that rips us off for .8 ounces (11.2 oz. instead of 12). Smooth, somewhat fruity Belgium ale goes down like clove-spiced champagne. Musty apple-pear misting and phenolic lemony grapefruit dissonance reach ransacked doughy bottom. A tad too sudsy to fully satisfy the beast within, lacking body and character (especially when compared to finer Belgian ales).