On tap at Seven Lakes Station, superb Belgian candi-sugared strong ale (well hidden 10% ABV) retains vanilla-creamed fruitfulness and funky herbal bittering. Honeyed peach, fig and raisin luster gains rummy banana daiquiri sweetness along with dried cherry, red grape, orange marmalade, honeydew and white-peppered Chardonnay illusions. A fruitily caramelized tripel with chewy viscosity and whiskey-stained alcohol finish that’s perfect as a rich dessert treat.
Sweet honey creaming drapes Seville orange peel tang, herbal-spiced white peppering and musty Belgian yeast cellar funk of respectable hybridized tripel. In the midst, candied pineapple, peach, tangerine and tangelo fruiting engages honeyed orange theme.
Understatedly tranquil for its style, despite blistering 10% ABV. Demure candi-sugared fruiting, mildly creamed vanilla-banana-clove influence, sedate Chardonnay buttering and sweet caramel malting contrast musty cellared fungi dirge. Just below the fragile surface lies cling peach, sugarplum, lemon meringue, red cherry, fig, apricot and peach tones as well as latent curacao and mandarin orange tanginess.
Heady tripel aged on apricots gains salty fungi-like Belgian yeast herbage to contrast ancillary candi-sugared banana, peach, fig and raisin illusions. At the busy finish, sweet orange-peeled lemon zest and green grape esters fortify lustily dried, soured and sweet apricot overtones. On tap at Plank Pizza, deliriously ‘harmonious’ Belgian-styled 3rd anniversary celebrator blends saison-like orange-pureed lemon meringue tartness with rummy peach, pineapple, banana and nectar syruping as well as zesty yellow grapefruit, pineapple and mango tang. Moderate hop astringency adds proper bittering.
On tap at Ambulance, hybridized Trappist-styled tripel seeps raw-honeyed Scotch whiskey dryness (from French oak barrels) into lively citrus spicing and astringent maize snip with underwhelming results.
‘Delicate’ soft-tongued tripel (with astoundingly quiet 9.5% ABV) needs richer malt profile and more up-front resonation as tart beet-sugared crystal malting never sweetens enough. Dryer than most stylistic competitors with daintily candied Belgian yeast influence and blanched pilsner malts needing a push forward. Mildly perfumed banana tartness pick up desolately spiced pineapple, mango and orange tropicalia.
On tap at Ambulance, interestingly hybridized tripel utilizes ‘hop-forward’ IPA fruiting to complement honey-spiced candi sugaring. Citric curacao orange, mandarin orange and tangerine tang overrides tempered fig-date spell of Belgian-styled strong pale ale.
On tap at Shepherd & Knucklehead – Hoboken, sweet ‘n sour red cherry juicing gains tart candied banana spicing and honeyed malt sugaring to contrast musky herbal peppering and musty green grape esters.
On tap at Coastal Craft Beverage, respectable fruit-spiced tripel lets funky fungi-herbed yeast affect semi-sweet lemon meringue, orange marmalade, mandarin orange, tangerine and apricot illusions above its beet-sugared crystal malt base. Mild cider-soured green grape esters provide contrast.
On tap at Taphouse Grille – Wayne, complex tripel combines vanilla-creamed banana sweetness, honey-spiced cereal oats graining and silken white-peppered hop bittering above dank cellar musk. Latent white grape, peach, pineapple, pear and nectar illusions reinforce herbal-peppered tropical fruit aspect.
On tap at Liberty Craft House, tantalizing tripel caresses cotton-candied banana bubblegum sugaring with tangy mandarin orange spicing and mild coconut tones above moderate floral-tinged grassy hop bittering. Well-hidden 8.6% ABV gains astringency over time.
On tap at Taphouse 15, divine candi-sugared Trappist yeast seeps into black-peppered Saaz hops and creamy pale crystal malting. Sweet banana-bruised clove spicing gains demure fig, date, raisin, orange marmalade and peach syrup influence.
