Three Floyds St Barniburus Trippel

Brewed by Three Floyds Brewing Company
Style: Abbey Tripel
Munster, Indiana USA

on tap at 3F: poured dark the color of maple syrup, although not as thick as maple syrup, it did have the characteristic of stickiness. aromas of dark fruit, currants, plums, and spices. flavor of plums, raisins, belgian spices, a little chocolate, and a light alcohol finish. the sweet flavor that coated my mouth wouldn’t leave even after i wanted it to. this would be best enjoyed in the winter by the fire, i’d also like to see how this would age, however neither of these are possible since they don’t bottle it and release it in the spring.

On tap at the 3F Brew Pub. Poured a deep mahogany color with a smaller sized off white head. Aromas of plums, raisins, overall fruity with a very light spiciness. Tastes of raisins, plums, apples, very light chocolate and very light candi sugar. There was a sweetness present, but not overly sweet that I tend to notice in American made tripels. Light alcohol in the finish, but overall well hidden.

Served desnse whisky/garnet colored with a quick, tan head that was soon a thin halo. Thin streams of carbonation struggle against the thick body. Fruity apple, pear, banana, cherry... a veritable fruit cocktail of aromas above white wine, clay and mild caramel notes. Flavor finds syrupy honey and malts with fruity Cognac or Rock & Rye or simply Banana Liqueur. A dry, hoppy finish showcases citrus. Thick & warming, I’m hoping against hope that this stays on thru late autumn (or maybe we’ll see a resurrection in a BA version). I was pleasantly surprised that they let me grab a growler of this.

<font size=-4>On tap at <a href=http://www.ratebeer.com/Places/ShowPlace.asp? Floyds Brewpub, Munster, IN 46321<font size=-1>

draft at brewpub. really dark for a tripel in color, though not nearly imperial stout dark. not a lot of candi sugar. we identified some major spice coming pretty early in the flavor profile that kinda distracted from any candi sugar. with time (and warmth), the alcohol became quite pronounced. my friend didn’t like it because of its ’light’ body, but i still felt it was a good offering.

On tap at brewpub and served in a snifter: Crimson hue with a small frothy head and little lace, some oily legs. The aroma has notes of current and fig, mild smoke, earthy yeast esters, light cardamom, and some phenolic vapors.

Wow, very different tasting with a fruity fig forefront supported by a malty base. Some chocolate and sugary background. A sharp bite of alcohol before a subdued spiced finish. The mouth feel is lush and oily, medium to full-bodied. Slight bite and moderately warming on the finish.

Interesting to say the least, not normal for sure, I DIG IT!

Draught at brewpub. Sweet plum aroma. Doesn’t smell that strong. Dark red body but virtually no head. Strong flavor, but not overly so. Not as strong as it could be, though very drinkable. Not overly distinctive. A solid brew, but not a stand out.

Draft snifter, at 3F’s. No, not baker’s chocolate, more bitter chocolate nibs and over-roast coffees working with book leather and prunes. Also has some apricot brandy taste. Dark color under a thin head that quickly turn to a thin ring with no lace. Some smokiness that sticklers might declare put it way off style, but fascinating and contemplative. Only the burn coffee smell has me ding it for aroma.

At the heavyweight open house: I agree with the banana esters present in this, enough to put me off to it a little bit. Orange, lemons and some zesty spice. Highly yeasty, with an unusual hint of cocoa and caramel.