Brewers Art Cerberus Tripel

Brewed by The Brewers Art
Style: Abbey Tripel
Baltimore, Maryland USA

Serve in Trappist glass, Tulip

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Cast at Max’s Belgian beer fest. Cloudy yellow. Mildly hoppy, straw, lemon, pepper. Not bad.

Sampler in charleston, another barely subpar tripel. Yey. Bready and fiercely carbonated. No major flaws

UPDATED: FEB 6, 2011 On draught at the brewpub. Pours a clear pale golden color with a medium white head that dissipates steadily. Rings of lacing. Vinous aroma with notes of yeast and malt. Medium body with flavors of tart fruit, yeast, malt and spice. The finish is fruity with a lingering tart aftertaste. Good all around.

Draft. Pours golden with a white head. Flavor is very sweet with a bit of spiciness, but overall bland. The alcohol is hidden very well.

Probably the third or fourth tripel I’ve tried called Cerberus. (get original). Pours a clear yellow with a thin white head that leaves very good lacing. I’m conflicted by the nose. It is complex and interesting, but not the nose of a tripel: Big white wine and champagne, massive chardonnay grapes, some fusel alcohol, big artifical candies in the nose, Jagermeister, licorice or something in the nose (help me out here), dried light fruits, marachino cherries, overly sweet cherry frosting. Taste is white wine, champagne, vinous, tart and boozy. Misses a bunch of tripel notes I’d like to see. Unreal how much this tastes like white wine. It’s really cool but not what a tripel is about. If they soured this and aged it in oak- you could get something out of this world.

Straight from the tap at Brewer’s Art (the greatest bar ever). Looks like a typical Tripel. Big fluffy head, golden body. Smells like malt, spiciness too. Flavor is a little less in your face than most Tripels. That being said, this beer goes down SMOOTH for 9.5% Could be a session beer, but you’d be on your ass sooner, rather than later.

I was able to sample this on cask at Max’s Taphouse during Max’s Belgian Fest. Pours a pale yellow with a thin white head. Smells grassy, a tad herby with a touch of clove. Flavor is astringent with grassy hops, some light candy and plenty of Belgian yeast. Chalky on the end with no hint of the alcohol. Eh.

On cask at Max’s Belgian Fest: Pours a hazy deep goldenrod with a spotty-lacing white head. Aroma of lightly sweet biscuity pale Belgian malt with lots of earthy grassy character and some bittering sulfur. Starts with a light caramely sweetness and earthy bittering hops before a drier bittersweet finish. Not much of a tripel, but an interesting brew nonetheless.

Draught in a small chalice at the brewpub. Straw yellow without much of a head (they did pour it almost to the rim though...). Not a huge aroma, but a nice spicy, herbal hops note, with a touch of pale malt and light fruity yeast character. The flavor is dry and hoppy, with light malt and yeast. Fruity hints of banana and grape. Medium bodied with crisp carbonation. Simple and dangerously smooth and drinkable. I could session this, but that would be a short session indeed.

On tap at the brewpub. Aroma comes as a some cold, salty grain sugars and a bit of lemon rind. Pours a very clear gold, with a white rim. Flavor is supple and filled with apple brandy, clean white sugar and bits of yeast bran. Clean, but underdeveloped. There’s potential for complexity and depth, but it doesn’t show through. Sometimes feels just like alcohol for alcohol’s sake, even if the alcohol is well integrated.