Stoudts Triple

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

12 oz bottle. hazy orange-amber beer with a thick pale tan head, sticky lace. Very dark for a triple. Aroma of clove and bubble gum. Very yeasty smelling. Some apple and sweet Belgian malts mixed with the aroma of overripe fruit. Flavour is very sweet and a bit boozy. Peppery spice over a sweet pale Belgian malt backbone. bubble gum, some orange, apple and peach. It’s alright, but not what I consider a good triple to be.

Bottle. Poured dark hazy amber with an average creamy off-white head. Aroma and flavor was moderate sweet yeast and fruity complex average finish. Medium to full body with a light alcohol bite.

This reminded me of a slightly maltier, bolder, sweeter version of the Belgian dubbel. I'd be interested to see the recipe differences in these two.

Pleasant raising bread aroma with a little spice. Confectioner’s sugar with spice yeast and alcool warmth. Watery body though.7-3-6-2-13

On Tap at Blue Tusk, Feb.3, 2006. Orange amber with a thin white head. Sweet candi sugar aroma, light coriander and smooth alcohol warmth. Nice candi sugar with coriander, ginger notes and a whopping amount of alcohol. Rich and pleasing, and well done 8-4-8-4-14

Head is initially large, frothy, white, mostly lasting. Body is murky medium amber, bottle conditioned. Aroma is moderately malty (cookie), moderately hoppy (flowers, lemon), moderately yeasty (cobwebs), with notes of pineapple, clove, and alcohol. Flavor is moderately sweet, moderately acidic, moderately bitter. Finish is lightly sweet, moderately acidic, moderately bitter. Medium to full body, watery (almost syrupy) texture, lively carbonation, lightly alcoholic. Attractive aroma, richly malted, and a very good flavor balance make this one much more enjoyable than the Double IMHO. Well-hidden alcohol makes this dangerously drinkable. Main complaint is that the yeast is rather strong in the aroma and somewhat in the finish as well.

Sample, from 12 ounce bottle, at the Mondial. Hazy-oily dark gold with a light slap of foam topping...big, yeasty-bready aroma with a bit of lemon, becoming rather sour and vinegary late...very sweet and doughy, alcohol strongly present in the midpalate, tingly and peppery with a more subtle booze presence towards the end. Pretty so-so for a tripel.

Hazy dark gold body with a lightly off white head. The aroma is like heated peach cobbler with some nice cinnamon and biscuits. There is also some clean laundry soap. The taste has some dry notes of cinnamon and banana peels. A little bit of nasty plastic. An ok beer, but the strange finish throws of fthe whole thing.

Strong fruity apricot and pineapple aroma with some candy-like sweetness. Golden amber orange with plenty of yeast in suspension. Shy white head recedes to ring. Apricots, pears, apples, pineapples and mangoes in a veritable fruit salad that is mostly sweet but has a slightly sour twang. Other than the extreme fruit fest, there’s not much else in flavour aside from plenty of residual sweetness. It seems almost unattenuated and worty to me. Fair to moderate carbonation is prickly on the tongue. Medium-full body. Bottle (trades Feb. & Mar. 2005) sampled with Lubiere and Rastacouere. Thanks DocLock and hopscotch for the trades! Resampled from a different batch with MartinT, Olivier_MTL and Rastacouere and could not finish a glass. Not re-rated.