on tap-pours a foamy white head with yellow/gold color. Aroma is grain. Taste follows, good carbonation. Light body.

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.

Hazy reddish amber ale with almost no head. In aroma, faint caramel and floral hops. In mouth, more of a classy american ale with nice sustained hops with citrus notes, and good caramel base malt. Wooden notes develop as beer warms. Medium bodied. Bottle is one yr old, from Syracuse.

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.

An amber beer with a thin orange head. The aroma is sweet alcoholic and rather hoppy, while the flavor is sweet alcoholic, combinede with light notes of metal, and the hops only makes their presence known from a dry end.

I haven’t had good experiences with this brewery in the past, so I was pleasantly surprised by this one - cloudy amber with sticky white lace - malty, sweet aroma with hints of gingerbread, strawberry and background hops - kind of like a very malty esb - mostly sweet up front, bready and biscuity - hops swell up later on, with a decent helping of cascade hops to finish things off - if you must try a river horse product, I’d make this he one.

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.

Pours clear reddish copper with a thin beige head and minimal lacing. Roasted malt aroma with a bit of hops. Medium-bodied with caramel and earthy malt flavors, as well as mild grass and hops. The finish is short and slightly bitter. This beer will not win any awards in the category, nevertheless it is a straightforward and easy to drink brew.