Rock Art Golden Tripple

Brewed by Rock Art Brewery
Style: Abbey Tripel
Morrisville, Vermont USA

Bottle: Poured an orangey color ale with a big foamy head with good retention and some lacing. Aroma was totally dominated by ginger which is not an ingredient often found in tripel but it was still enjoyable. Taste was also dominated by loads of ginger with some coriander and a sweet Belgian style malt profile. Full body with great carbonation and no alcohol was detectable. Definitely not close too the style but nonetheless very enjoyable.

Hazy light amber/orange in color with a medium head that dissipates but retains pretty well. Aroma of ginger, and belgian yeast- some banana esters, light spice and some alcohol. Taste is malty and fairly sweet for the style- ginger, light banana, and a good amount of malty sweetness- light caramel and toasted malt. Finishes with a very light hop bitterness, as well as some alcohol.

Pours a golden slightly cloudy with small white head which quickly dissipates. Aroma of apricot and herbs/grass. Heavy mouthfeel, syrup like. Foul aftertaste. Flavour of fruit and yeast.

22 oz bottle. Clear brownish yellow with a fluffy white cap. Nose of yeast and honey with hints of basil and sage. Medium light but a little syrupy; fine pricks of carb. Taste is apricot and tangerine. Finishes with bitter spices and a touch of ginger.

Pours a mildly hazy, but mostly clear golden bronze with a stringy-lacing white head. Aroma of sweet crystal malt and ginger with some mild Belgian yeastiness. Body starts lightly sweet with some biscuity notes and caramel toffee sugars along with a tough of doughy yeast and crystalized ginger spice before a drier, bitter peppery finish. Also has some light fruity esters throughout. A decently made triple but could use a little more complexity, balance and smoothness.

22 ounce bottle (as "Golden Tripple") from City Market in Burlington, VT (January 2008), consumed at cellar temperature from a Chouffe tulip. Pale, lightly hazy/thick golden in color, with a huge frothy nearly snow-white head that dies slowly leaving wispy lacing....lots of spices in the nose on this one, cardamom and ginger predominating, a bit of orangepeel, some lightly farmy yeast notes -- pretty much on-target if not spectacular......the body is definitely ginger-dominant, too much so in fact, dry and woody and very spicy with a strongly peppery finish; yeast character is evident as well throughout....the body is fairly full, but the harshness of the spices really takes its toll on the palate, and this ends up in this tasters mind an overdone spice bomb, interesting and not badly brewed exactly, but not terribly drinkable either.