Stoudts Triple

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

Serve in Trappist glass, Tulip

One of the better micros. Sweet tasty aroma. A good beer to have after a heavy dinner.

The beer pours a deep, cloudy amber with brown and orange touches and a thick, tan head that quickly fades to a thin layer of tight bubbles. The aroma is lovely - thick with grassy notes of herbal hops, lots of grain and sweet malts, as well as a touch of spicy, fruity yeast (cloves, pepper, pears, and pineapple). The taste tantalizes the tip of the tongue - lovely bite of big, fuzzy carbonation combined with a mellow, malt-heavy flavor that is accented with touches of spice, fruit, and honey. More spicy yeast notes enter around mid-flavor - along with more tingly carbonation tickling the middle of the tongue. The back of the tongue picks up some alcohol, a devlishly complex and delicious malt and hop interplay (chocolate and caramel combine with spicy fruit and a touch of peppery bitterness), and a dry finish that has a decent alcohol bite. All of this culminates into a long, spicy aftertaste. Burps taste like spice, yeast, and grainy but sweet malts. The mouthfeel is full of carbonation, but also full in creamy body and amazingly flavorful. Overall, I was pleasantly surprised by this beer.

classic triple appearance and a nice version especially for an American brewery. some spice and nice complexities

Far more sugary than I expected, contains some nice citrus hops. Thin and stinging carbonation with thick fast-dissipating head. Yeasty and a bit spicy. Kinda good, kinda grossitating.

750mL bottle, 2003 vintage, drunk on 5/26/07
Arg! Another one of these STUPID aging experiments. Just like the Cazeau Tournay, this wasn’t bad, but definitely didn’t gain anything from aging (I’ve had this one fresh on tap, so I could tell). It also didnt really lose much, however, still being in tolerable condition. The beer is chalk full of specialty malt notes, very toasty and extremely bready, with lots of tart-like yellow fruits (heavy peaches and bananas) and plentiful acidity (relative to the style) on the finish.
A very deep golden-bronze color, somewhat darker than your average trippel, but bottle conditioned nicely and still producing a medium-sized head that is somewhat well-retained and laces minimally
It smells quite musty at this point, with some earthiness, dustiness and mustiness from the yeast and slightly tired malt character. A touch of oxidation giving off a powdered sugar note, that seems to occur with most trippels.
In the end, it’s another one of these Weizen-trippels, as I shall call them, that taste somewhere between a (IMHO) nicely dry, heavily pilsner-malted strong golden trippel and a strong German weizen. It has ALOT of peaches and bananas, too much for my liking. The breadiness dosent help out either. Both the draught and bottle versions were somewhat thin on the end as well. Medium body at this point in time, though significantly sweeter when fresh (too sweet, probably). Alcohol well-concealed.

Draft at Mellow Mushroom. Amber/orange body with a small white head, no lasting power or lacing. Aromas of banana, candied sugars, malts, yeast, biscuit dough. On the tongue we have mostly the banana and spice notes, flowing into sweet fruit at the back end of the mouth. Mouthfeel is slightly sticky, medium bodied. Finish is yeast and alcohol burn. It’s a bit hot for 9%, but overall not badly done at all.

Draft. Full mustard yellow in color. Bubble-gum, Golden Monkey-like yeasty aroma. Nice job. Sampled @ American Beer Fest in Boston

Tap. Very deep orange color with a white head. Aroma is very much of alcohol and yeast. Very sweet fruit flavors. Classic clove taste was present as well.