Marin Tripel Dipsea Belgian Style Ale

Brewed by Marin Brewing Company
Style: Abbey Tripel
Larkspur, California USA

Serve in Trappist glass, Tulip

send corrections   |   shelftag   |   edit barcodes   |   update pic

Gold pour with nice head that dissapears pretty quick. Mild pepper and candy sugar arome. Taste is very mellow with a slight bit of frutiness. Nothing too special. A bit too sweet and not enough yeasty taste.

Terrible! I'm dumping it now! One of the worst beers I've ever had. I would rather have Bud.

I had this beer at a Belgian Beer Festival in Seattle. On tap. Good head retention with nice lacing. Hazy brown color and medium body. Smelled like earth, fig, and hops. Pretty much the same in the flavor. Lingering hop finish. I wasn’t too crazy about this one.. And judging from everyone elses comments, it looks like I might have been at the bottom of the barrel, cuz it sounds like it’s normally fruity and lighter in color.. whoops!

This brew was sour and horrible.Had a fruit flavor but it was rotted fruit. They did a lousy damn job on a 16th Anniversary brew

Bottled. Beer os murky, medium, brown with a small, white, frothy, mosty and quicky diminishing head.<P> The aroma is malty with light-to-moderate notes of biscuit and caramel; Light miscellaneous notes of underripe banana, banana/clove, cardboard, light-to-moderate note of alcohol.<P> The flavor is light-to-moderately sweet, lightly acidic with a longish, moderately sweet, trace acidic finish.<P> The body is light, the texture is watery and the carbonation is soft.<P> Not a Tripel. Lacking.

UPDATED: DEC 26, 2011 A - pours red amber, low creamy head lacing. S - oats grains Belgian yeast alcohol. M - low carb watery and syrupy body like a soda. T- sweet syrupy malts floral notes subtle belgian teasts grassy light pepper burn at end. O - Overly sweet syrupy throughout not complex. Eh. 3

Aroma is almost non-existent. Appears crystal clear, and copper in color. Flavor is vanilla, and bitter. Palate is thin. Overall, very disappointing.

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. Ide’s aroma is actually much better but Dipsea avoids the hard metallic ride of the Ides. Both are a sick, dim yellow with a chump’s 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 can’t serve this at the pub and get away with it, that’s for damn sure. But really, rather than get my $3.95 back, I’d rather see a quality Belgian from a quality California brewer.