A lightly hazed golden ale with a very thin lacing white head. Aroma is quite pleasant with initial fruity esters of pears, followed by some notes of coriander and thyme, and barnyard, herbal qualities. In mouth, a caramel malt, with belgian style hopping, with coriader and orange, with alcohol hidden. Medium bodied doesnt carry the whole thing very well. Cloying in the end. A venerable effort. Bouht at Beers of the World, Feb. 2006.

12oz bottle-pours a foamy white head with gold color. Spices of vanilla oleander, (nutmeg?) are to dominant in the taste. Overall though, a nicely done beer.

Golden-bronze colour. Very bright...where’s the yeast at? Gently effervescent. In my Tripel Karmeliet glass this actually looks really good for a yeastless tripel. Aroma of apple liqueur, faint caramel, peach, wood. The body is a mix of creamy thick honey malts and woody/peppery alcohol with peach/pear esters dancing around in the back. The thing I see here is that while it has pretty good flavours and complexity, yeast would improve that. BUT, the mouthfeel is solid and I know you’d screw up the creaminess if you bottle-conditioned this. So you’re left with a decent tripel with areas of weakness that might be tough to fix without messing something else up.

Bottle from Sunset Grill, 11/2/2005. Pours a chill-hazed, deep hay/straw yellow, with a strong light-orange tint to it. Head is small and white and poorly retained. In the nose there is a strong current of spicy vanilla beans, white pepper, tangy citrus and what, I suppose, might be considered Belgian-like yeast. Not very convincing on that aspect, but the rest is interesting. Some honey grains and warm, sugary, white dough. I like SOG’s suggestion of scented paint-thinner, it certainly is unique, but not altogether displeasing. Flavor is considerably more attractive than the nose, for me, with more oranges, lemons, nectarines, peaches, tangerines and what not. Quite citric, though not heavily acidic or bitter. Sweet doughy malts, with more vanilla on the end. The yeast just dosent cut it. It’s almost like they took regular American house yeast and fermented it really high to get lots of fruity esters. The mouthfeel is bubbly, and at times substantial, though ultimately, not lively and expansive enough to measure up to the real thing. Alcohol is controlled, if somewhat apparent.

Vanilla aromas as well as light fruit, coriander, and alcohol. Gold, with no head. Very sweet fruit and lighter malt. HIdes the high abv well. Heavy palate. Not bad at all, but can’t stand up to the higher quality Belgians.

Strawberry blonde in color, perfectly clear with moderate lacework - musty aroma with fruity esters, mostly apple, banana and pear, a hint of vanilla - the flavor is not as complex as the aroma suggests - a mild sweetness combines with a perfumy, flowery, herbal quality - more vanilla in the flavor - a bit of hops in the finish - not bad, but not all that impressive a belgian.