Robust white burgundy palate aided by zesty lemony hop tingle, ripened cherry zest, juicy pineapple-apricot conflux and doughy malt creaminess. Mild clove-coriander-allspice seasoning stimulates charmingly sweet wheat wined finish.

Abstruse oak-aged Belgian-styled tripel opens like a vinous Chardonnay, sprinkling green-skinned white-wined esters atop white-peppered bittering and tart apple sourness. Cotton-candied cherry-melon-banana flange picks up raw-honeyed whiskey-soured prominence. At finish, zesty lemon pucker, vanilla puree tease, and wispy bourbon nip fight for space.

$10 for 1-pint 9-oz. bottle of fluffy ivory-headed alcohol-soaked blonde wrapped in white bag w/ blue stripes. Pour slowly thick resinous pale yellow fluid or explosive carbonation will overwhelm immediate lemon-peeled apple blast to sour grape finish. Peppery floral-hopped mandarin orange sidles vinous white grape tannins and red grapefruit rind subtlety. On tap at Growler & Gill, sweet honeyed malts and herbal citric spicing picked up pleasing cellar-like fungi yeast mossing.

Interesting pale-bodied hybrid unintentionally closer to phenol German weissbier than moderate-bodied Belgian Trappist Ale. Floral yeast nose suits honeyed wheat sweetness. Candied orange-tangerine tang spruces up spicy clove backdrop. Beige sediment dots thick viscosity for impairing relaxant aimed at light-heavyweights and up.

Initial orange-bruised banana cream pie theme glides into brandy warmth as sticky crystal malt thicket, bittersweet raisin-fig confluence, and cherry jubilee permeation illuminate lilting hop thrust. Rangy 9% alcohol bulk gets heart beating faster like finest cognac.

Turbid rust-hued Trappist triple bock features fulsome yeast character, tangy cherry-orange bluster, floral-dabbed herbal hop soothe, and brandy-sweetened warmth. Illusions of hazelnut, date, and cashew decorate wheat-grass perimeter, but faint buttery caramel finish lacks richness and depth its classification presumes.

Creamy amber-bodied abbey with dotted yeast sediment, oily viscosity, and buttery aroma retains alcoholic sugary malt thickness above supportive butterscotch flow. Sedate pear, nectar, and quince illusions lie in the balance.

Intricate fruit-spiced medium-bodied tripel brings sunny tropicalia to creamy vanilla midst. Up-front banana-peach-pear fruiting receives juicy mango-papaya-kiwi twist over honey roasted malting. But musty alcohol solvency and cellared yeast funk gunk up its sweet spot.

Modest amber-clouded tripel supports up-front white ale essence with dainty buttery flow and elevated carbonation. Dry grape esters burst through wheat wine insinuation, leaving yeast-soured green apple imprint. Placid floral hops tantalize perimeter and inform fruity finish.

Alcohol-smitten Belgian-styled barleywine flaunts candi-sugared rum-like essence and honeyed yeast thickness. Bruised tangerine, curacao orange, and overripe apricot transcend tropical kiwi-mango-banana upsurge and clove dip as floral dandelion-rosebud accent deepens grainy bottom.

Unexpectedly smooth, thickly viscous, amber-yellowed ‘triple’ brings sour apple waft to peach-apricot-grapefruit juiciness as medicinal warmth builds. Creamy butterscotch remnant, honeyed coriander snip and mild floral nip give way to peppery hop-fizzed bittering. Its delicate nature is its slender reward.

Subtle Belgian-styled triple brings lemony orange blossom tang and vanilla-banana-bubblegum sweetness to candi-sugared yeast setting. Clove-coriander spicing and fennel-carrot adjunct sit below latent black-peppered menthol freshness subsuming broadened banana bread buttering. Just a tad unassuming.