t IJ Zatte

Small white head. Orange body. Acidic, lambic-like barnyard aroma. Acidic, spicy, fruity bitter chalky tobacco taste. Clear traces of brett. :-/ This is infected, just as the Natte I had last night. Yeasty taste. Probably a lot better when not infected. Should re-rate. (0.33l bottle, thanks to Knut Albert.)

Very large offwhite head of fine bubbles. Very dense and creamy on top. Zesty orange, spices and yeast in the aroma. Nice meld of aromas for this triple. Very good carbonation. Reduces to a thick sticky sheet of lacing. Color is a slightly cloudy golden orange. Lightly sweet and malty. More orange zest and spices. Quite the good balance and very tasty. Little alcohol warming. Finish is clean with a little lingering sweetnes. I am enjoying this brew quite a lot!

Dark yellow colored, cloudy appearance. Medium sized white head. Again this fine traditional T’Ij-aroma: rich dryness with hops and obvious yeast, fruits, apple, lemon and spices also there. Medium bodied. Even better flavor with orange, strong yeast, apple and hops. Crispy palated.

sweet citrus aroma. cloudy yellow with a medium sized white head. woody, olive flavors mixed with a tripel. not diggin’ this one.

33 cL. Bottle. It pours a medium pale color with a white head and slick lacing. The nose has fresh fruit and malt aromas. The flavor is spicy, and full of malt but also with a tart acidy finish. It has a nice dry and crisp mouthfeel. Very well done beer.

Bottle sampled with Stegosaurus. Pours hazy gold with a white head. Aroma of fruit, citrus, and spices. The flavor is fruit, alcohol, citrus, and spice. Great beer.

Pours golden colored with lasting effervescence. Sediment begins flowing out of the bottle after pouring about six ounces. The chunks just hang out in the glass like bubble tea. Smells pretty light and sugary. Tastes malty sweet with the slightest tang and a decent hop finish. I would only drink this again if someone bought it for me.

Errr, ugh, what happened. I only got to try three of the ’t Ij brews and they started good but then plummeted with each succession. This I couldn’t stomach. I suspected yeast infection but the taste was distinct and not related to top fermenting yeast’s by-products. Yes, well, poured a cloudy, even muddy gold with, what was noticeable, very very fine streams of slow to release carbonation. Head rose, a rocky thick pad of beige foam that laced well. Nutty (peanut butter, Nutella™ maybe) aroma with some dank, stale white wine, dank wood, sweaty sock and a little ’too late to be picked’ fruit (I tasted this two months ago, my notes ramble the aroma and flavour, with much profanity, so I’ll keep it simple). Tart, puckering and astringent as the first mouthful enters and exits. A little sweetness dwells upfront. Dry in back, harsh, solventy. Heavily yeasty, soggy carpet here, dank, unclean, with a severe irreversible nutty edge. Higher alcohols play, as they will, this leaked raw alcohol especially at the swallow where it abetted notes of hazelnut praline, used band-aids and plasticine. What happened here. My notes were very long for this one yet I may be barred from using such comments on the site. Bad sample? my point of view? Or just a laxed Tripel? Not my thing!! (33cL, No.20, Int’l Beer Shop, W. Leederville)