JCastner (112) - New York, USA - AUG 7, 2008
3.1 AROMA 6/10 APPEARANCE 3/5 TASTE 6/10 PALATE 3/5 OVERALL 13/20
Not a bad effort (better than the rating suggests). Medium bodied copper pour with aroma of cooked carrots, olives, cloves and alcohol. Taste is of fruit and cloves. The finish burns. A little disappointing.
troysworktable (109) - Washington, USA - JAN 22, 2008
2.9 AROMA 5/10 APPEARANCE 3/5 TASTE 5/10 PALATE 3/5 OVERALL 13/20
2 ounce sample. Tasting at 99 BOTTLES. This was pulled from the tap by Issaquah’s head brewer, David "Hutch" Hutchison, right before his trip down to the tasting. The color was a clear yellow. The carbonation was lighter than expected. The aroma was heavy on wheat and heavy on spices. The flavor was the same. The spices I noted were cinnamon and ginger. Hutch told us that the recipe uses 30% wheat and 20% Belgian Candi sugar, which would account for some of the sweetness. The flavor lingers, but I wasn’t especially attracted to it.
bennylava (99) - California, USA - MAR 14, 2008
2 AROMA 6/10 APPEARANCE 4/5 TASTE 2/10 PALATE 2/5 OVERALL 6/20
UPDATED: MAR 20, 2008 On tap, Rouge Alehouse SF. Worst Belgian Tripel that I’ve ever tried. Started off well, poured a nice golden yellow collor with nice head. However, sickeningly sweet that I could only finish 1/3 of the glass. No balance to the sweetness, and I love the style.
suchen (81) - , Pennsylvania, USA - MAR 15, 2009
3.7 AROMA 7/10 APPEARANCE 3/5 TASTE 8/10 PALATE 4/5 OVERALL 15/20
Pour is the clearest gold uncharacteristic of the style. Yum! Aroma is chock full of candi sugar lending a honey/malty/worty aroma that is very sweet. Yeast is very strong in there too. Flavor is caaaaandi sugar and malt and yeast and heaven.