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.

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.

Glowing yellow-hazed Belgian-styled ale integrates lemon-peeled orange rind souring with floral clove-coriander spicing as herbal hop persuasion increases. Concealed tangerine-pineapple-mango tang scurries above tart cranberry, green apple, and dried banana midst. Peppery ‘tulip pedal’ dusting and white grape tannins leave oaken resin atop pungent bitterness.

Uniquely mellow, opaquely pinkish amber, lambic-inspired tripel aged with candi-sugared cherries, raspberries, and passion fruit retains busy brimstone-affected tropical fruitiness. An acquired taste, its soft hop fizz underscores tertiary rose-watered white grape, cranberry, and champagne tartness.

Arid champagne-tingled light-bodied tripel drags sour lemon-candied acidity through grassy-hopped coriander encumbrance. Perfumed herbal spicing, whimsical spearmint-menthol sass, unripe apple tartness, and tertiary white grape-apricot-peach sunset falter.