Big alky flaovrs from the start. Sweet perfume aroma. Yes, alky in yer face, needs aged er something. Difficult at times. Some cloying medicine. Fer sure you know this is 9%, a little uncivilized, almost like a barley wine. Not as civilized as the real trppels.

Draught goblet at Marthas on 2/18/06 with Muzzlehatch. Lifeless, or near lifeless appearance with almost no visible carbonation in the goldenrod-hay colored body, lightly hazy. Off-white ring of bubbles sit on the edges, which very soon are gone as well. The nose shows some spicy white pepper/coriander notes, with a long, drying alcohol presence, though just a sharp perfuminess, not raw fusels/ethanol. Heavy sugar cookie dough pulverizes the potentially delicate yeasty phenols, though as it warms, there are brief interludes of light pineapples and lemon. The flavor is HEAVILY sweet, defining syrupy and cloying, with an almost sour, very abrasive alcoholic sharpness. Yeast is not overly doughy, but this beer is just way too sweet. I’m never a big proponent of brewpubs doing draught trippels and this one exemplifies my reasoning: undercarbonated to the extreme and with very large, loose bubbles from artificial pressure really exacerbate the huge sweetness. If this beer was properly carbonated, it might stand a chance, but not like this. Sweet canned peach syrup, honey and phenols of pepper and almost a rye like dryness (which is severely subsumed by the sugars).