meccahh69lol (191) - New Haven, Connecticut, USA - MAR 20, 2017
This is a very nice Belgian - and we like the Thelonious Monk nod. Pours a dark brown, with a malty and smooth aroma. The taste is also quite smooth, with some light sweetness and a slightly creamy texture. Great for sneaking onto an airplane in LA to share with your booboo when you’re back on the east coast. mjmoen (519) - - MAR 13, 2017
B-. Pours a dark brown color with khaki head. Surprisingly light body for how rich and flavorful it is. smroush (276) - Michigan, USA - MAR 10, 2017
Aromas of sweet (candy sugar) and sour fruit plus some bread, caramel malt.
Beautiful dark ruby color with a medium sized light brown head.
Taste is both sweet and sour with mild to moderate bitterness.
Texture is oily to slightly creamy; carbonation average; body medium; finish is long sweet, sour, some malt and plum fruitiness. A bit boozy.
Overall a good example of a Belgian strong ale. Enough different things going on to keep it interesting; good palate/mouthfeel. beer-yum (1652) - Wellington, NEW ZEALAND - MAR 10, 2017
Restrained aroma in a copper brown pour. Lovely balanced flavour profile is both complex and subtle with hints of dried fruit, plums, cherries, and spicy bread (to name but a few). Would be a great brew from a Belgian brewery - is hugely impressive for an American one. argeru (93) - Hillsboro, Oregon, USA - FEB 9, 2017
22oz, foamy crisp pour, deep copper color. Lots of raisin, brown sugar, and bready malt. Pretty tasty stuff, listening to the Monk and Coltrane while I sip makes it just right.
Alengrin (5245) - BELGIUM - JAN 28, 2017
Quadrupel by North Coast, named after Thelonious Monk - handily linking his name to the tradition of brewing Belgian monks - and apparently intended to promote the appreciation of jazz music, which I can only support. Bubbly but creamy, pale greyish white head, quickly reduced to a few disparate ’islands’ in the middle but retaining a firm moussy rim, over a beautifully purple-hued copper brown, clear beer. Quite intense bouquet of plum brandy, rum-soaked raisins, Belgian chocolates, toffee, both plain rusty and more noble madera-like oxidation (this bottle is 14 months old), even madera sauce, candied cherries, brown bread, walnut, sweet chicken curry (clearly the oxidation again), overripe tomato, egg yolk (or rather: a sulfuric note of yeast autolysis), horse steak, bitter honey somewhere. Fruity onset mixes cherry and candied fig sweetness with soft blueberry sourishness and a notable meaty umami accent, medium carbonated, with a thick but still very supple, resinous mouthfeel. Very caramelly malt sweetness with a bittersweetish nutty edge in the middle, chocolatey aspects but restrainedly so, while the fruit (and residual brown sugar) sweetness persists, but not in an overly cloying way. Acquires a toasty bitterish edge in the end, matching well with a peppery hop bitter touch providing spiciness and drought; further ’pepperiness’ is added by white rum-like alcohol, which heats the back of the mouth and throat without becoming obnoxious and wry, not impairing drinkability in spite of its ’palpable’ presence. Retronasally, I get a certain amount of port-like oxidation though subtly so; rusty oxidation on the other hand is more obviously noticeable. The best quads (think Westvleteren 12 or Chimay Bleu) can easily age for years without becoming this oxidized - clearly this beer, even though it belongs to a category usually suitable for cellaring, is intended to be consumed fresh, or at least more fresh than this bottle, which already suffers from oxidation in both the good and the bad way after a mere 14 months. I am convinced, though, that this is a beer of international standard when younger. In this form: highly enjoyable and interesting, but not quite up there with the greats, which are still primarily Belgian - and primarily brewed by actual monks... Glad I tried it though, after having encountered its name on more than one occasion in past years. Derbeth (916) - Kraków, POLAND - JAN 12, 2017
Bottle. Dark brown colour with ruby reflexes, rocky head that does not stay long. Aroma is quite much candy sugar, raisin, pleasant warming alcohol. Medium sweetness, not bitter. Soft carbonation, smooth, not cloying. Not very complex, but well balanced and easy to drink. Good. mediamaven (1) - Fort Bragg, California, USA - JAN 10, 2017 does not count
A Belgian Style Abbey Ale that sets the standard AND makes a contribution to Jazz Education thru every pint sold. john44 (3048) - SW London, Greater London, ENGLAND - JAN 10, 2017
Bottle. Red Brown in colour. Small off-white head. Very Malty; toasty bready malts, caramel, brown sugar, notes of chocolate. Fruity; dark fruits, raisins, some citrus. Spicy. Yeasty. Sweet very malty fruity and quite dry throughout. Decent but I expected more. (2015-09-24)
hohops (983) - Kent, ENGLAND - DEC 11, 2016
Appearance- murky dark brown, ruby hints, a small off-white head which doesn’t last long. Aroma- cherry, dark fruit, blackcurrant, caramel, toast, dark malt hints, vinous, more fruits. Taste- cherry, fruitcake, sweet malts, boozy hints, nutty undertones, fluffy mouthfeel, juicy fruit, sweet malty finish. Tasty.