Samuel Adams Triple BockFormerly brewed at Boston Beer Company
Boston, Massachusetts USA Style: Barley Wine | Ratings: 1025 | Special Seasonal | Alcohol: 18% Triple Bock is complex, elegant, and has the depth and complexity of a fine cognac, vintage port or an old sherry. Non-carbonated, ruby-black, and very special, Triple Bock should be sipped from a small snifter in a two-ounce serving.
This is a beer to savor, and sip slowly. Triple Bock has a brandy-like warmth and a complex melange of fruity, woody, and toffee-like flavors. Let the aroma fill your mouth and nose with rich malt and fruit overtones. Savor and appreciate its enormous character.
Serve Triple Bock as you would a fine sherry, at room temperature, in a small snifter. One bottle generously serves two or three. Recork and store standing up. Once poured into a small glass, the layers of aroma and flavor will continue to evolve as the deep ruby brew warms in the hand.
There have been only three vintages produced: 1994, 1995 and 1997, but bottles can still be found in the marketplace. 1994 and 1995 vintages are marked as such on the back label; 1997 vintage is not.
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 AROMA APPEARANCE
TASTE
PALATE
OVERALL
Aroma is one of beer's most complex features. Aroma is propelled by lively CO2 and dampened by pillowy heads - especially nitrogen foam. Click on a term below to add it to your tasting notes.
Malt
caramel,
bread,
hay,
cereal,
chocolate,
coffee,
nuts,
toast,
roasty
Hops
resin,
floral,
grass,
spruce,
citrus,
herbs
Yeast/Bacteria
dough,
barnyard,
cheese,
basement aromas,
leather,
earthy,
leaves
Other
alcohol,
banana,
bubblegum,
butterscotch,
clove,
cooked vegetables,
cough drop,
ginger,
licorice,
raisin,
rotten eggs,
soy sauce,
skunky,
smoke,
vanilla,
woody
AROMA
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OVERALL
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Color
pale,
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Liquid
clear,
hazy,
cloudy,
sparkling
Head
rocky,
frothy,
minimal,
white,
tan,
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AROMA
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Sweet
light,
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Bitter
light,
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Sour
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Other
salty,
umami
AROMA
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The palate includes touch sensations on the lips, tongue, gums and roof of the mouth. Click on a term below to add it to your tasting notes.
Body
light,
medium,
full
Texture
thin,
oily,
creamy,
sticky,
slick,
thick
Carbonation
fizzy,
lively,
average,
soft,
flat
Finish
astringent,
bitter,
abrupt,
long
AROMA
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