What happens when you put Rudyís Tripel Black Diamond in an oak barrel, add 40 pounds of the seasonís fresh harvest of peaches and then wait about a year? Cory wanted to find out and this is the result: 9.5% alcohol plus an unknown additional amount produced by the resident organisms. Slightly sour yet oh so peachy-sweet and a velvet-hammer sort of kick at the endÖ whatís not to like? Very,very, very limited edition. This will not be around for long, promise!
Nickls (1654) - SE DC, Washington DC, USA - AUG 24, 2012
3.9 AROMA 8/10 APPEARANCE 3/5 TASTE 8/10 PALATE 3/5 OVERALL 17/20
Tap, at the brewpub. No head on the pour, bright peachy hazy orange. Sour oaky notes in the aroma, nice real sour peachy aromas and citrus. Unripe peaches, sour fruit, light acidity, and oaky finish. Lighter body with subtle carbonation. Closer to a sour and nice stuff
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