The tripel from this new brewery near Kortrijk, apparently flavored with zests of no less than three different citrus fruits (curaçao, orange and Philippine lime). From a steini bottle with the same sober yet stylish kind of label as the other ones in this series. Very regularly shaped, thick, egg-white, thickly ’papery’ lacing, fairly stable head slowly breaking here and there, over a hazy golden beer with somewhat ochre-like tinge. Expressive aroma of pear blossoms, bath foam, lemon-scented hand soap, fragrantly sweet orange zest but something almost Fanta-like as well, dried banana, coriander seed, melting powder sugar, fresh lime zest indeed but no lime juice effects, mashed potato, ripe nectarine, lots of unripe green melon, pineapple, young ’jenever’ and apple wodka, spring flowers, hints of camomile, dough, freshly grated ginger, unripe mandarin flesh, baker’s yeast, gooseberries and only the faintest sign of DMS, so faint that it does not even really disturb me, being oversensitive to it. Crisp, fruity onset, pear, some melon and pineapple with a slice of banana ester cutting through, sweet with a gooseberry sourish edge, sparkling carbonation - actually too fizzy even for a tripel - but otherwise smooth, ’full’ and rather soapy mouthfeel. The ’citrus fraîcheur’ is easily recognizable from the start and does have a - seemingly intended - uplifting effect. The fizzy carbo detracts a bit from the actual flavour, which remains very fruity - though not ’wildly’ estery - till the end, over a full, soft, bready, somewhat cereally and very lightly caramelly malt core. Phenols appear in the end but not overly so, adding a spicy touch but being deafened by a truckload of very soapy coriander, which eventually comes to dominate the finish and sadly almost threatens to blot the refreshing abilities of the citrus zests, though something lime peel-like fortunately firmly remains, as well as the unmistakable retronasal scent of curaçao. Deep below, the bready barley turns into bready yeastiness especially towards the end of the bottle when the sediment is added, but not obnoxiously so; an earthy and floral, even very ’dimly’ peppery hop bitterish factor is added but coriander and, at last, ’jenever’-like alcohol get the last word, the first carrying downwards an exaggerated soapiness and the latter warming up the chest. Tripels in Belgium can go either dry and bitter or, much more often, sweet and overly coriandered, and this one clearly belongs to the second category; in fact, it even ups the ante in this subcategory of sweet, spiced tripels, by not sticking to the traditional curaçao, but throwing in sweet orange and lime zest as well. This ’ethereal’ citrus peel factor works well - if you like this style of tripel, of course - and this beer is technically well executed, but why add so much coriander? I (and not I alone) have been bothered by the stubborn overusage of this old spice so many times, a new brewery trying to add new ideas to the Belgian beer landscape should know better than to add fancy citrus zests to a decently brewed tripel and then making them compete with something as dominant as coriander seed. A missed chance at adding a truly refined tripel to an admittedly overcrowded beer segment. From a more personal viewpoint: never been really fond of this ’sweet & spicy’ combo ruling so many Belgian ales to begin with and the persisting banana and sugary sweetness going down upon swallowing is something I have encountered one or two times too many in the Belgian ale family, so this one was probably never going to be ’my’ beer anyway, but in trying to be as objective as possible and this being brewed very well technically speaking, I cannot be too harsh on it. But please, please tune down on the coriander - or omit it altogether as far as I’m concerned.

Pours rather unclear blonde, OK sized white head. Smell is bit spiced (very mild coriander ) bit malty, rather sweet; Taste is sweet, coriander. Extremely overcarbonated ! OK mf (is destroyed by all the gas ) A sweet, rather simple tripel. i can see this working ( if they reduce the carbonation by 75 pct ) comercially, something in the lines of karmeliet and chouffe, but I won’t love this kind of beers...