“This is a 9.6% Belgian style Tripel using Westmalle abbey yeast and Boatrocker’s house made candi syrup. This has been cellared and bottle conditioned for over 3 months and will continue to develop.”
Served in a Trappist tulip. It hits the glass with a cloudy orange hue which forms a wispy head over the top. It peels off to an island with minimal lace sticking to the sides.
The aroma has a lot of depth to it, plenty of yeasty funk, big malt driven sweetness and a tonne of spicy phenol. Loving this candied apricot and apple pie accent along with a kind of stewed orange/Cointreau-esque character. It’s quite doughy as well. Subtle bread crusts and grains making their way through. Complex and highly aromatic.
Quite the unique and interesting fusion of flavours on entry – very doughy and semi sweet with a prickly injection of orange citrus and either paw paw or papaya. The 9.6% ABV plays a big role in bringing the Cointreau and Grand Marnier midway. It has a nice and measured sign off with notes of subtle spice, stone fruits and Sherry that is given a nice boozy warmth in the tail.
The feel is relatively mild for a beer its size. The alcohol certainly adds some ticker but that aside it’s smooth, moderately bodied and nicely carbonated.
That is a fine interpretation of a tripel. They’re few and far between in Australia, especially when brewed by Aussie brewers. We’re certain the Westmalle yeast had a huge influence in this beer and points for sourcing such quality product. It paid off! Solid offering.