Ambitious floral-accented Belgian-styled tripel boasts loud bruised orange tang, peppery clove-coriander spicing, and nose-tingling carbonation. Ambrosial peach-pineapple-mango perk and lemon-candied flux overlay buttery oxidized bottom of golden-hued medium body.

Richmond brewer captures special Belgian style nearly as well as Ommegang with this admirable unfiltered ’04 ale. Though lighter than expected, effective butterscotch-fogged knockoff gains corky medicinal warmth for connective malt-candied bruised orange and floral tangents. Apricot, sugarplum, grapefruit, then allspice, clove, and rosebud, fight for attention beneath cereal grain sweetness, finishing with balmy citrus tranquility.

Savory bottle-conditioned strong ale contrasts sweet yeast elegance and candied barleywine interaction against cork-like grape-skinned dryness. Lemon-soured grapefruit stronghold gets raw honey surge fortifying wheat-backed inertia. Clove spicing drifts into floral hop sharpness complementing addictive white grape finish.

Musty grape-grained odor precludes subdued green apple tartness, corky brut champagne dryness and tangy orange-bruised cherry-grape splat of brettanomyces-soured golden-clouded ale. Subtle butterscotch malting softens lame wheat spine by astringent yeast-endowed white-wined finish. Vinous Sauvignon Blanc illusions wisp by unripe peach-pear undertones. But this is arguably the least defined Belgium-brewed triple attempted yet.

Heavier malted version of Long Trail’s Double Bag boasts woozy 8.2% alcohol buzz, wafting red-wined bourbon-port notes, and creamy liqueur warmth. Sinewy honey-sugared mocha malts enrich fruity bouquet and perfumed spices intensifying lovely slow sipper. Bruised banana-orange sweetness saturates vanilla-doused cinnamon-clove spiciness, usurping leafy bark-twig singe. Tangy peach, tangerine, red grape, and black cherry illusions dovetail white grape sourness, adding further fruitage.

Lusty copper-clouded medium body conveys boozy Belgian yeast dankness above sugary cotton-candied malt thrust. Enlightening banana sweetness invigorates bruised orange tang, cherry pie tartness, lemon meringue piquancy and tannic grape souring as well as tertiary pineapple, pear, and cantaloupe illusions. Wispy peppery hop bitterness usurps imminent earthen barnyard funk and floral clove-spearmint tingle as alcohol-stricken finish flags.

Buttery whiskey malts relax grain subtleties, but inconsequential adjuncts and moderate-bodied character keep this too light for tripel designation.

Keen sour chocolate nose perfectly complements butterscotch mouthfeel before dried prune, powdered cocoa, then transcending mint-y clove freshness, usurp slightly turbid yellow amber Belgian knockoff. Honeyed peach hints dig deep below surface, giving sedately floral finish a fruity sashay.

Deep gold-clouded glow and turbid yeast viscosity provide visual stimulation for spicy floral-hopped orange-bruised tripel. Tartly acidic lemon-peeled pineapple tartness and mouth-puckering cider souring pick up white-peppered clove-spiced mint dirge.

Dank mildewed yeast reminiscent of cave-aged Belgian ale styling soaks through mandarin orange, Peach Melba, candied pineapple, and melon illusions of hazy golden liquid, settling to floral-hopped pink grapefruit finish. Needs fizzier carbonation. On second passage one year forward, bottle aging provided better floral bouquet, sourer lemon seed tartness, and sweeter grapefruit tang.

Dapper gold-hazed tripel counters dry Saaz hop bittering with basking candi-sugared peach, melon and curacao orange luster. Sweet banana-clove-coriander flurry sours to delicately vinous grape finish. Lively floral-spiced herbs caress thin breaded yeast bed.