Stoudts Triple

Brewed by Stoudts Brewing Co.
Style: Abbey Tripel
Adamstown, Pennsylvania USA

Serve in Trappist glass, Tulip

Pours a beautiful yellow-golden with a fairly thick white head. Aroma is not strong but malty and rather fruity, mainly apple or pear. Malty flavor has a firm undertone of fruit, almost like a ribbon of cider through the beer. Texture is pleasingly smooth and quite tingly and jazzy.

Bottle. Opaque orange beer, fleeting white head. Aroma is tripley, yeast/spice. Feels good on the mouth, nice fruity,spicy, yeasty flavor. Finish is smooth, nice representation of the style.

Bottle. Pours hazy orange similar to a hefe, no head at all. Nose is alcohol, yeast and melon.. proportionally in that order. Taste possesses the same banana and ester characteristics of a hefe too. Yeast, sugar, slight clove and sharp spices flourish in the near finish. A significant amount of alcohol silents the softness. I think I found an overrated Triple.

12 oz bottle, from brewery. Pours a clear dark gold body with a small fizzy white head that faded quickly. Very heavy pale malt nose with some light yeast derived fruitiness and lots of alcohol. Light tropical fruits. Heavily malt driven flavor with lots and lots of spiciness. So much in fact that it prickles the tongue. Way too much alcohol flavor and no malt/yeast complexity or softness. This is like their Mai-bock with some triple spicing. The yeast character is all but missing. Heavy and thick with fizzy prickly carbonation. Cloying sticky finish. This just wasn’t what I look for in a Triple.

Experienced on tap at the Sharp Edge. I was excited to try this beer, being familiar with some of Stoudts’ other offerings. The appearance of the beer signaled good things to come. However, to put it very mildly, I was put-off by the aroma of the beer. More akin to garbage or rotten food than the phenolics and citrusy spices that one would expect in a tripel. It was almost so disgusting as to render the beer undrinkable. While the palate was better, it was decidedly one-sided. I got no malt sweetness of any kind. The finish was relatively dry, which at least made the beer kind of easy to finish quickly. The only excuse for this might be that the tap lines were dirty. That being said, I’d be interested in trying the bottle version of this beer.

This beer pours very cloudy, like a hefeweizen. For my palate it even tastes like one, but much boozier. It is a delicious version of a Beglian Abbey Triple for being from Pennsylvania.

12-oz. Thanks, Laura! Pours murky gold with a thin white head. Sweet fruit, spice and apple aroma. Sweet nut and fruit taste.

Bottle, #480. Hazy yellow pour with particles and quick dying white head. Sweet aroma of yeast, esters. Flavor follows with a bit of banana. Pretty good brew.