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.

Wavering Belgian-styled amber-hazed tripel remains indecisive, yet strong, to herbal gin-soaked currant-like finish. Initial vanilla-extracted banana liqueur tease and meager red-fruited nosing abruptly tail off as acidic white-peppered caraway-seeded clove-coriander-spicing tingles scruffy apple tartness and green banana triviality pungently disrupted by musty wild yeast fungi and nasty alcohol-burnt harshness.

Appealing sunny-hazed tripel in green 26-ounce wine bottle maintains lightly embittered white ale fruitiness. Prominent citric hop zest brings pink lemonade, red grapefruit, and pineapple tang to candi-sugared vanilla wafer midst. Cork-scented Muscat grape, Granny Smith apple, and brown pear nuances recline towards buttered Chardonnay finish.

Subtly expressive blanched golden Abbey ale segues crisp pineapple-pear-mango tang into mild bubblegum-sugared banana-clove midst. Reservedly bitter floral-hopped honey-glazed lemony orange finish enhances coriander-cinnamon-spiced rosebud-sunflower illusions. Solvent 9% alcohol piquancy may appease stronger ale heads but it’ll burn lighter thirsts.

Well-balanced saffron-hazed Belgian-styled tripel (with hidden 9.2% alcohol volume) counters up-front piney evergreen freshness with acute floral citric penetration. Bittersweet grapefruit-peach-nectarine tang submerges banana bread illusion to grassy-hopped bottom.

Congenial light-bodied (despite 8.5% alcohol heft) Belgian-styled Tripel released ’07 places wispy coriander-daubed curacao orange nicety above soft spiced hops and candi-sugared yeast. Floral peach-banana-quince whim and cotton-candied vanilla din add subdued nuances.

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.

Short-lived white-peppered citric effervescence gives way to protruding candi-sugared yeast sweetness contrasting bitter hop spread to creamy vanilla-spiced finish. Coriander, lemon peel, and banana illusions accented by light green grape tartness. Rather soft for daintily gold-hazed dessert-like tripel, but its alcohol sneaks up on you.

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.