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RATINGS: 130   WEIGHTED AVG: 3.19   IBU: 30   EST. CALORIES: 276   ABV: 9.2%
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COMMERCIAL DESCRIPTION
A golden colored monster of an ale. Complex with fruit and spice flavors derived from a special Belgian Yeast


3.6
   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 14/20
GG (2326) - NorCal, California, USA - MAR 19, 2009
Not sure where I picked up this bottle, but Iíve had it for a while now. I used to find it all over the place, but itís since dried up. So to celebrate a Raiders win and an evening with the family I popped open this bomber and gave it rate.

The beer pours out a medium orange color, slightly hazy with an off-white two finger thick foamy cap. Aroma was caramel sweet, with fruity notes of apples, pears and just a touch of alcohol. Flavors were predominately sweet, caramels and apples with a smooth finish of alcohol. Tasty beer.

0.7
   AROMA 2/10   APPEARANCE 1/5   TASTE 2/10   PALATE 1/5   OVERALL 1/20
joet (2222) - Santa Rosa, California, USA - MAY 10, 2002
What? The description says this is supposed to imitate a Trappist-brewed Tripel. If those Trappists were on crack and came into a train car full of malt liquor then maybe. This Dipsea Tripel compares only slightly favorably to St. Ides High Gravity. The St. Ideís aroma is actually much better but Dipsea avoids the hard metallic ride of the Ides. Both are a sick, dim yellow with a chumpís head. Both are thin, heavily peppery and alcoholic. A real tripel should be near dry but not bone dry. Dipsea is bone dry. A real tripel should have light neroli and clove notes and/or deep citric flavors. Dipsea tastes like it was burned down to a thin frying pan carmel and then deglazed with Listerine. I hope Brendan Moylan, a real master, recalls this tremendous mistake soon. You canít serve this at the pub and get away with it, thatís for damn sure. But really, rather than get my $3.95 back, Iíd rather see a quality Belgian from a quality California brewer.

4.1
   AROMA 9/10   APPEARANCE 3/5   TASTE 8/10   PALATE 3/5   OVERALL 18/20
SDalkoholic (2179) - Linda Vista, California, USA - JUN 16, 2005
2005 bottle: The 16th anniversary for Marin brewing. Might i add that they have become one of my top brewers and could possibly be in my top ten category. The aroma boast a sweet fruity banana smell as well as a spicey use of yeast. Had a quick white head created but left in a instant. Blonde gold for its hue and can leave behind a small trace of lace. The banana plays a major role in the flavor throughout the drink, but it will also be shared with a consistent spice/ yeast zing. A notice of coriander or perhaps tangy orange peel making this an appealing abbey tripel to be reckoned with. Will have to buy a couple bombers more of because i wonder how a year or so could transform this. Excellent Drink.

3.3
   AROMA 6/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 13/20
illidurit (2172) - Petaluma, California, USA - JUL 13, 2009
RBSG09 on tap at the brewpub. Pours a clear pale gold with a wet white head. Bruised apple aroma, some mealy wheat notes. Fruit salad flavor with apples and bananas, maybe pears. A little underattenuated and no real spiciness. Finish is dry and malty. A typical mediocre American tripel.

3.4
   AROMA 8/10   APPEARANCE 3/5   TASTE 6/10   PALATE 4/5   OVERALL 13/20
scraff (2121) - Baltimore, Maryland, USA - JUN 15, 2004
Clear gold, thick white head. Interesting nose of spice, apricot, melon, and pear with a touch of pepper. Flavors adds to the above with bready notes, toffee, light banana, and fuzzy fruit. Full bodied, smooth, lightly spiced finish. Decent, but nothing great. Thanks again Scott!

3.4
   AROMA 6/10   APPEARANCE 3/5   TASTE 8/10   PALATE 3/5   OVERALL 14/20
Enniskillen (2029) - Salinas, California, USA - SEP 2, 2005
2005 model. body is a light brown, thick off white head. aroma is cinnamon, cloves, and fruit. taste is very sweet, with some citrus. actually pretty pleasant, but doesnít really fit the style for me. almost seems like a hybrid, like a spice/herb with a brown ale with a belgian touch.

3.3
   AROMA 7/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 14/20
fordest (2010) - Santee/San Diego, California, USA - JUN 14, 2005
UPDATED: APR 2, 2008 22 oz. bottle. Labeled 16th anniversary, 2005--this one said 10.1% abv. Poured a nice golden yellow with very little head. Lacing was non-existent. Dark fruit aromas mixed with some maltiness and yeast. Favors were some hops, but mostly malts and a touch of banana. Alcohol was well masked. Not bad, but I am finding that Tripels are not my favorite of the Belgian styles.

4
   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
Slick (1969) - Thief River Falls, Minnesota, USA - AUG 2, 2004
Nice golden orange color,small white head that faded quickly leaving a slight lace behind.Very nice fruity and mild hop aroma with maybe a mild hint of spice coming through as it warms up.Fruity flavor with a mild hop presence and the alcohol manages to stay fairly well hidden with the exception of a mild hint in the middle and warming effect at the end of the tasting.Very nice brew that i wish i had much more of and it definately doesnít deserve thelow rating it has.Thanks to Flipbrewer for sending this fine rbew my way.

3.5
   AROMA 7/10   APPEARANCE 4/5   TASTE 6/10   PALATE 4/5   OVERALL 14/20
SDbruboy (1864) - San Diego, California, USA - JUN 5, 2004
Pours hazy golden amber color with a moderate white head that diminishes but leaves some lacing. Aroma is peach, yeast, baking soda biscuits, alcohol and spice. Flavors are a little flat, fruity, bready and a spicy hop finish that lingers. Medium body and little carbonation. I tend to be a fan of Belgian Tripels and this one is not bad now, but might improve with age???

3.9
   AROMA 8/10   APPEARANCE 4/5   TASTE 9/10   PALATE 3/5   OVERALL 15/20
Crosling (1863) - Loveland, Colorado, USA - OCT 4, 2004
Orange. Interesting nose of sweet malts, flowers, msotly hops, pungent alcohol, pear and banana. Notes of papaya, deep sweet malt, strawberry, melon, pineapple and orange are present in its flavor profile. The finish is fairly complex with hints of spices and yeast.


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