DoublEE (782) - South Euclid, Ohio, USA - SEP 25, 2012
All the elements are there just a little muted. Really not bad. Had I did pay a lot for it I might have been a little more disappointed. But this one is just a bit above average. GarrettB (1602) - San Diego, California, USA - SEP 15, 2012
Summer 2011 - My first encounter with Elysian’s Bete Blanche Tripel was in person, at her home in the Elysian Brewery brewpub. It was a melancholy meeting, marking my departure from Seattle and the completion of my education program. This is why I looked like a dog wagging its tail when it hears the door open and a familiar scent waft in when, there she was, on a shelf at a local Denver booze shop. It was a good reunion, dressed as she was with her egg crate gray hair (a sure sign of maturity) and her familiar aroma of freshly baked breads and banana. Her personality was as bubbly as ever, skittering here and there, leaving flavors of bread and, well, a nice Belgian yeastiness that sort of kills my desperate attempt at an analogy. Sadly, once I got past these initial flavors, I recognized that she had changed. Now she was sort of bland and unengaging in spite of that carbonated energy. In fact, that may have been it. That desperation to be bubbly made it hard for me to see what was deep down. Her soul and spirit were masked, leaving little besides those bread flavors and a sense of resignation. Ron (3963) - Rochester, New York, USA - AUG 25, 2012
Bottle. Translucent golden/yellow with a white, bubbly head. Aroma of clove and other spices, earthy yeast, citrus and some sugary malt. The flavor is sweet with a lightly tart, sour yeast presence and very light hop bitterness. Medium body with average carbonation. kassner (1663) - Wexford, Pennsylvania, USA - AUG 4, 2012
Bottle in 2012 but guess it is 2011 version. Very nice smooth triple, certainly alcoholic but a nice mellow note throughout, like honey or fruit. frothy Head and lemon color tou not all tat azy. mar (5417) - Dallas, Texas, USA - JUL 26, 2012
bottle thanks to mora2000. gold pour with a white head. nose is spices, dried fruits, musk, and yeast. smooth on the palate, yeast, fruits, light spice, great finish.
corby112 (2804) - philadelphia, Pennsylvania, USA - JUL 24, 2012
Pours a hazy golden orange color with tangerine hues and a one finger frothy white head that slowly settles into a lasting ring. Streaks of soapy lacing left behind.
Slightly earthy aroma with some pepery spice, grassy hops, crisp, light fruit and alcohol. Grassy soil character along with pepper and coriander followed by apple and pear. Pale biscuity malt underneath.
Medium bodied but fuller than expected with a strong earthy/musty character along with some prominent spice. Grassy, soily hops along with pepper, coriander and caraway seed followed by perfume like light fruit and booze. Fruit is subtle and overpowered by the earthy spice. Faint hints of pear and apple along with biscuity malt backbone. Boozy sweetness in the finish but abv is still decently masked. Kind of bland and needs more fruit sweetness for balance. craig220 (313) - Crofton, Maryland, USA - JUL 20, 2012
Aroma is rich banana, yeast and raisin. It poured clear gold with a smallish white head. Taste is lemon, raisin, banana, cherry, and a bitter/spicy aftertaste that hangs out on your tongue. drcboehm (104) - New Jersey, USA - JUL 10, 2012
Draught sampler. A bit more complex than I thought it would be. A bit of spice and hops. GothGargoyle (2587) - Vancouver, British Columbia, CANADA - JUL 5, 2012
Hazy golden with a small pale head. Aroma is apricot jam, honey, peach, hint of plum. Slightly sticky mouthfeel, sweet on the palate with a touch of bitterness on the finish. Taste is apricot, white peach, caramel, hint of summer melons. Elysian have definitely nailed the Belgian Tripel. jredmond (8288) - New York, New York, USA - JUL 3, 2012
Bottle courtesy of ken split with ken, vi and Linh in the Seattle market. Pours a hazy orange body with white lacing. Aroma is faint spice and Belgian yeast. Mouthfeel is medium with notes of Belgian candy, yeast and sharp dry alcohol.