Nowhere near as complex as its academic-bound moniker, but this strong wheat-backed Belgian-styled ale nicely integrates wafting orange compote entry with dry herbal peppering. Setback apple, peach, nectarine, and plantain illusions receive minor candi-sugared sweetness, but metallic phenol spicing disrupts fruited nature.

Beware: heavy carbonation from any pouring angle. Apple cider aromatics fade into dried apricot-raisin-plum scrum, spiced banana-vanilla ascension and buttery peach wine sedation. Musty yeast sinew and honeyed butterscotch creaminess fortify unique pale-bodied digestif.

Perseveringly strong Belgian-styled pale ale retains heavily alcoholic malt sinew and significant cognac-bourbon sweetness furthered by creamy vanilla-butterscotch-caramel luster. Fig-pear combo and apricot esters enliven bruised orange persuasion, but watch for piercing diacetyl impact.

Foremost floral hops lace embittered grapefruit-orange tang of astringent alcohol-stricken white-headed straw-hued medium-bodied tripel. Black pepper speckles clove-coriander-cinnamon spicing, sourdough seduction, and herbaceous whim, but predictable brown sugared finish sags compared to finer Belgians.

Billowy tan foam crowds spicy dried fruiting of fragrant rust-hued top-fermented ale. Though not as astringently alcoholic as most creamy Belgian tripels, sweet sugarplum surge, mildewed Muscat grape musk, hard cider consistency, prudent sour citrus placement, and overall velvety smooth elegance form dynamic combination. Lively orange-peeled black currant bittering perks peppery hops before sinewy candi-sugared yeast luster enhances moderate honey-glazed malt finish.

Fizzy bronze-hued bottle-conditioned Belgian-style Triple Ale with round pearly bubbles, suspended micro particles, and cloudy yoke-like viscosity drops earthy vegetative initiation into candied floral yeast sentiment. Honeyed pale malting and orange-bruised coriander-cinnamon zeal inform creamy vanilla register juxtaposing peppery hop bitterness at effervescent finish. Easy drinkin’ fare despite sharp alcohol burn and minor diacetyl souring.

Stiffly alcoholic billowy-headed copper-toned favorite boasts rigid orange peel heft, quaint floral hop spicing and mellow candied yeast persistence. Tropical kiwi-pineapple-mango punch absorbs minty remnant and mild acidity by honeyed quince finish.

Incisive honeyed orange-nectarine-coriander melange enhances minor plum souring and cotton-candied coughdrop sweetness of gooey sediment-filled amber-hazed moderate body. Buttery effervescence penetrates impending fresh cut chaffed wheat and permissive clove-ginger-peppercorn seasoning, but disparaging dirty grain earthiness and watery fizz-hopped finish nullify up-front medicinal promise.

Creamy Belgian-styled tripel mixes honeyed barleymalt affectation with compost-wafted white-peppered white-wined white ale character. Candi-sugared fig-dried rye wheat backdrop and pecan-almond snip deepened by herbal fungi. Moderate hop bitterness tucks away clove-ginger-nutmeg undertones and teensy coriander-anise adjunct before potent curacao orange finish gets serious alcohol jolt.

Limited coriander, clove, and orange peel contribute to flowery hop frontage and citric-fizzed white ale finish of Americanized tripel. Compared to finer Belgian blondes, it’s limited by its much lighter sweet-sour malting. Brewery defunct: 2010.

Relaxing Belgian-styled Abbey tripel propels sweet candi sugar sass alongside soft honeyed coriander spicing. Mellow dry-hopped orange-tangerine-pineapple-peach medley tops slim banana hint, finishing creamily smooth.

Murky fruit-scented bottle-conditioned amber-hazed Dutch ale knocks off a fruitful floral-hopped Belgian Abbey succinctly. Perfumed yeast sweetness matches silken butterscotch thrust while lemony curacao orange tartness and red apricot ripeness tingle coriander spicing. Nice alcohol buzz simmered by clean water smoothness.