RATINGS: 1020   WEIGHTED AVG: 3.43/5   EST. CALORIES: 279   ABV: 9.3%
Formerly Weyerbacher Belgian Triple.
At Weyerbacher we've recreated a Belgian Trippel without limitation. We use premium Pilsener malts, candi-sugar, and yeast strains- all imported from Belgium. To be true to the style, our Trippel is bottle conditioned. This means we add a bit of candi-sugar and yeast just prior to bottling. This imparts a special effervescence to the beer, a creamier carbonation, and also extends the shelf life. The on-going fermentation inside the bottle will change the character of the beer as it ages, and you'll find it becomes dryer with age. You may want to lay down a few bottles for future evaluation. We suggest storing at cellar temperatures -around 55 degrees F- and away from light.

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migwell (365) - Massachusetts, USA - DEC 13, 2016
Got home tired from work and poured a bottle into a Sam Smith’s pint glass and... it was gone before I hardly noticed it. Easy drinking and to my surprise on pulling up RateBeer it is a 9.3% alcohol brew. Frankly, I didn’t even notice what this looked like in the glass, but it had a small and rapidly vanishing head after a vigorous pour. Good yeasty tripel aroma, redolent of fruit and mild spices. Pleasant sweet flavor, carbonation up front, medium body, definitely worth another try when I’m more alert.

doug8484 (1) - USA - NOV 29, 2016 does not count
The alcohol is too up front. Try to avoid this one as it usually means instant headache. Have heard the same from two other serious beer drinkers.

Metalchopz (3364) - Cantley, Quebec, CANADA - NOV 5, 2016
Thanks to my Vermont friends for this one, Canada Thanksgiving 2016. Hazy golden colour with fizzy-bubbly head, short retention and minimal lacing. Nice aromas of pears, Belgian Ale yeast and other sweetness. Hints of vanilla and candy notes. Fruity taste with the yeast. Alcohol is well-hidden.

PhillyCraft (7117) - Philadelphia, Pennsylvania, USA - OCT 31, 2016
BB Backlog, Bottle in 2010 shared with James and Pat, pours hazy golden orange color with smaller white head and not much lace to note. Smell and taste are sweet fruit, belgian yeast, candy sugar, toffee, and other rich layered notes. Medium to full mouthfeel.

tekstr1der (482) - New Hampshire, USA - OCT 22, 2016
I drink too much Monde and love it so. Occasionally I try other tripels not expecting much. This at least exceeds my meager expectations. Pours a slightly cloudy and highly effervescent golden with small, disappearing white top. Aroma is banana, clove, bubblegum - pretty nice. Flavor is more malty with spice and banana in the background. A little rough on the palate and not exactly smooth. Decent.

sirzekel (64) - Georgia, USA - AUG 5, 2016
Good triple. 9.3% ABV. Stronger than most, but can't really tell. Had with Wes M. ---Rated via Beer Buddy for iPhone

weihenweizen (3751) - Charleston Area, West Virginia, USA - JUL 26, 2016
Refrigerated 12 oz. brown bottle poured into a glass. Hazy yellow with white head. Aroma is clove, medium body, medium/light carbonation, and little lacing. Taste is clove and citrus.

ozzy70 (1133) - Omaha, Nebraska, USA - JUN 17, 2016
Bottle. Pour was hazy/cloudy straw, huge off white head. Aroma of yeast, banana, figs and spices. Taste was sweet, banana, figs, bubblegum and spice. Nice, will buy again.

SamP01 (668) - New Jersey, USA - MAY 21, 2016
Pours a cloudy honey gold, a white head, Aroma and taste is sweet fruity notes, honey and sugary. Belgian yeast with some moderate bitterness. A medium body on the palate with mild carbonation, some sweet sugary stickiness on the lips. Finish is fruity with some sweet honey like flavor followed by some sweet alcohol and mild bitterness. Overall a nicely balanced full flavored brew

Alengrin (5270) - BELGIUM - MAY 4, 2016
One of the Belgian inspired Weyerbacher ales, purchased at Prik & Tik in Zele, Belgium. Egg-white, regularly shaped but loosely structured, quickly dissipating, non-lacing head eventually leaving not much more than a very thin rim of airy bubbles around the edge and vanishing altogether in the end; warm, pure golden colour with ochre-ish hue, clear with sparse bubbles and a ’fog’ of yeast bits throughout, becoming equally misty and more orangey with deposit. Not unpleasant aroma of dried apricot, yellow passionfruit, dried banana (not so much in the old bubblegum way), old cake, calvados, dry cookies, dried flowers, mandarin peel, fermenting apple somewhere, clove-like phenols, hints of damp straw, faint caramel, weak varnish-like solvents and, luckily also very weak, some DMS (cooked cabbage). Crisp, sweetish onset with dried banana, some peach and traces of white candi sugar, unripe plum sourishness surrounding this sweetness, spritzy but finely structured carbonation, smooth and somewhat oily malt sweetness in the middle, bit caramelly while the fruitiness lingers but not in an overly estery way, rather clean actually, leading to a dryish finish with ongoing juicy malt sweet, some spicy phenols and retronasal DMS again, soft herbal hop bitterishness and a firm glow of ’jenever’- or calvados-like alcohol on the brink of astringency, becoming a bit much in the end, clearly should have been better hidden (which admittedly is often a challenge in this particular style). The concept of tripel, still largely overexposed in Belgium with many very to below average beers as a predictible result of that, has been well understood in this case, and Weyerbacher clearly aims at the top of the quality scale; they succeed in conveying the maltiness, spiciness and alcohol warmth of the better Belgian originals, but the estery fruitiness is cleaner and the DMS, though faint, did bother me a bit - and so did the lack of head stability. In all, decent enough, but definitely not top notch in its class.

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