Can from De Hopduvel. Hazy yellow colour, white foam, yeast particles. Aroma of oranges, mango, papaya. Taste is sweet, lots of tropical fruit, light bitter finish. Bit alcoholic.

Citra-hopped DIPA in the New England style, by the grandmasters of this style. Can from De Hopduvel in Ghent, now about two months and a week old so still within the period of consumption usually recommended for this particular type of beers. Eggshell-white, regular, rather thin head, settling as a mousy ring around the glass with some shreds in the middle; deep orangey peach blonde robe, completely clouded, with a warm, reddish-amber glow in its heart, turning milky and deeper ochre-tinged peach with flakes of yeast when the rest of the can is poured into the tasting glass. Luscious, intoxicating aroma of ripe papaja, clementine, candied ginger, sweet paprika, somewhat subtler notes of paprika-flavoured crisps, guava, freshly cut red onion, wet biscuit cake, stewed shallot, lime juice somewhere, triple sec, touches of cheese crust, white pepper and pond water. Utterly rich and fruity onset, a wave of papaja, sweet clementine or mandarin, blood orange and rambutan, extremely juicy and colourful, with a slick, smooth, very softly carbonated, eventually 'dusty'-powdery mouthfeel. Light minerally side accents accompany a fluffy-bready biscuit malt body, very softly edged and quickly drenched in tropical, juicy, sultry, dank hoppiness, releasing an intoxicating waft of citrus juice beginning to go stale, overripe mango, stewed shallots and sweet tropical orchids - highlighted by a sweetishness of a totally different kind, and that is the alcohol, which is all too present here and shows up before it is supposed to, with a somewhat burning effect in the throat as a result. This heating alcohol not only accentuates the hops' tropical fruit and citrus sweetness, but also their spiciness and drying effects, so that the finish as a whole becomes quite triple sec-like, reminiscent of Cointreau or something alike, including an unmistakable wryness on the root of the tongue. Goes a little bit downhill for me from nose to finish due to this insufficiently hidden alcohol, something I haven't encountered to this degree in a Trillium double NEIPA - but then that aroma is so overwhelming and intoxicating that it is hard to stay mad because of this alcohol presence… In short: this is the exuberance and vibrance of Trillium alright, NEIPA upgraded to double alcohol level in the best of Trillium's expressiveness, but somehow it cannot take this amount of alcohol very well. As said, tastes a bit like orange peel liqueur in the end, with an extra slice of orange thrown in for good measure - but I am left dreaming about the possibilities of a beer like this in a cocktail environment, so it does speak to the imagination. I had Trilliums of greater technical perfection than this one, but it remains a very powerful, colourful and inspirational beer nonetheless.

Tap at Trillium, Fort Point. Color is Very cloudy golden with small white head. Aromas and flavors: Fruits, tropical fruits, some ripe fruits, hops, some herbs and malts.

Pours a very hazy, dark golden-yellow (almost a mustard color), with smallish head. Aroma is very dank, with tropical fruit, some gasoline, sour washcloth. Flavor is fruity, with a touch of gas. Slightly sweet with a very bitter finish--lots of pine/spruce hops at the end. Good stuff.

Poured from can 10/24/18 hazy orange with a white head. Aroma is mango, candied orange, grassy hops and pine. Taste is citrus pith mango orange slightlt sweet caramel notes resinous hops and a lingering burn in the finish.

Canned 10/24, drunk 10/31/18.
Rather ugly, darkish, dull/drab, beige-bronze. Off-white head immediately recedes to a ring. Heavily cloudy/soupy.
Smells very fruity and heavily yeast-forward. Strong ester with immediate alcohol being noted dries things out but also sharpens the otherwise juicy fruit notes. Smells like there's lactose, even though there's not. But really, it's the alcohol that ruins this one. Feels like Permutation #48 all over again and no doubt that must have heavily influenced this one. Red grapefruit, meyer lemon, rich honey and sharp, yet dulling alcohol mix, with the alcohol emerging victorioius and cutting the nose short.
In the mouth it's, perhaps, less given to the booze, but yet also seems to be mostly bubble gum and fruity yeast with strong honey-like malts. Very soft, thick, creamy and again feeling quite lactose-like, it just comes off too rich, thick, sweet and yeasty. Hops provide some good bitterness initially, with light pine, lemon and grapefruit, but the malt sweetness and light alcohol eventually take over. Just too big for its own good.