12 fl.oz bottle. Pours slightly orange golden colour with a mid-sized off-white head. Aroma of strong, pale malt, dry fruits, grain and citrus. Taste of strong malt, pale fruits, hints of honey and spices, nothing special.

Nice trippel. Some coriander and clove. Pours hazy golden. Lots of florals. Light sweet finish. Soft carbonation. Good balance. Bottle.

(Tap) aroma of brown sugar, spice, then sour fruit; hazy orange brown colour with a small tan head; balanced flavour with a long, light bitter finish

Draft at Rustico, Alexandria. Poured a slightly hazy golden yellow color with a small off-white head. Aroma was light sweet candi notes, light farmhouse, barn wheat, hay notes. Flavor was a light sweetness. Not too over the top. Alright.

Small off-white head over lightly carbonated, faintly veiled orange beer. Spicy, yeasty nose; hint at coriander, white candi sugar, sweet carrots. Dry-ish flavour, "hot" malts (high fermentation temperatures, anybody, to "act Belgian?") Caramel, toasted, finish is faintly vegetable. Lame carbonated feel, medium bodied at best; aftertaste converging to uttely neutral. Poor trappist strain to have to work with this. "Faint" is the all-round word, here.

"Belgian style trippel" (incorrectly spelled with two p’s), the label says. I’ve had dozens of Belgian tripels so curious to find out what this tastes like... Pours a lightly hazy orange blonde with some dark dead yeast particles as well as a ’fog’ of minuscule living yeast bits floating around; medium, off-white, quite loose yet stable head. Aroma has a lot of green, sour apple (acetaldehyde), clear phenols, some sweaty, moist grains, unripe peaches, cloves, gin, honey, sweet white wine, peanuts, soap, cream cheese, earth, weeds and a (luckily) very faint, but recognizable hint of rotten egg or sewer water (H2S), probably linked to the dead yeast bits. After warming up a bit, a sweeter fruitiness appears (apricot, pineapple) as well as a pleasant, refreshing kind of ’vegetative’ acidity (tomato, sour berries). Crisp, somewhat neutral onset with a restrained, ’green’ fruitiness, apple and white grapes, smooth, slick mouthfeel with medium carbonation, body thinner than expected, mildly sourish accent (wheat?); a pleasant, slightly honeyish and slightly nutty malt sweetishness dominates the middle along with a bready, bit starchy yeastiness with tingling spicy ’stings’. Fairly phenolic finish, a bit chemical (plastic), but good flavour components as well, in the form of a leafy, earthy hop bitterishness (weaker than I had expected from an American beer), lingering malt sweetishness (even a hint of white candi sugar) and a touch of warming, ’jenever’-like alcohol, which otherwise stays well hidden (thus increasing drinkability). In all: not bad, but I expected more from this. Nonetheless, this does feel very ’Belgian’ indeed, I could not identify this as being American in a blind tasting - if you would tell me this is just another regional Belgian tripel, I’d be happy to believe it. I think I’ll stick with Westmalle Tripel, Sint-Bernardus Tripel or Chimay Triple instead.

Bottle from Cottridge wines. Hazy gold colour, thin white head. Not much like a Belgian Abbey, but nice all the same. Aroma hasn’t got that Belgian yeasty ness I’d expect, more fruity. Taste is sweet.

Bottle. Hazy deep amber liquid with small white head. Aroma of red berries, banana, earth, grain, light bread and light vanilla. Taste is light to medium sweet and light bitter with notes of banana, grain and light vanilla. Medium bidied with medium carbonation. Decent but not near some Belgian examples.

355ml bottle from Beers of Europe. Pours clear gold, thick white head. Aromas of Belgian yeast, estery, spice and bread. Taste is light sweet, more spice, honey maybe. Quite thin texture, clean finish. Good.