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Buyer's Guide for Beer Lovers

Continental European Ales

To Quench and to Savor

Abbey Tripel

Monastic, or abbey, ales are an ancient tradition in Belgium, in much the same manner as wine production was once closely associated with monastic life in ancient France. Currently, very few working monasteries brew beer within the order, but many have licensed the production of beers bearing their abbey name to large commercial brewers. These “abbey ales” can vary enormously in specific character, but most are quite strong in alcohol content, ranging from 6 percent alcohol by volume (ABV) to as high as 10 percent. Generally, abbey ales are labeled as either “dubbel” or “trippel,” though this is not a convention that is slavishly adhered to. The former conventionally denotes a relatively less alcoholic and often darker beer, while the latter can often be lighter or blond in color and have a syrupy, alcoholic mouthfeel that invites sipping, not rapid drinking. The lowest gravity abbey ale in a Belgian brewer’s range will conventionally be referred to as a “singel,” though it is rarely labeled as such.

Interpreting the 100-point Scale

Consumers can translate the point score to the following quality bands:

Point Range Quality Band
96-100 points Platinum
90-95 points Gold
85-90 points Silver
80-84 points Bronze
Less than 80 Not Recommended
Legend
  • = Brewpub
  • ABV = Alcohol by volume
  • Date denotes the date on which the beer was tasted

92 Tripel Horse, River Horse Brewery (NJ). 10% ABV (4/09)
Deep, hazy, golden amber color with a high, fine foamy head. Interesting aromas of turkey bacon, brown sugar and nutmeg follow through on a round, velvety entry to a fruity-yet-dry medium-to-full body with spicy pepper jelly, custard and candied peach notes. Finishes in a long, chewy fade of peppery spice with seared fat and earth accents. Great, saison-like food beer.

91 Nectar des Dieux, Bastone Brewery (MI). 9.5% ABV (4/09)
Cloudy orange amber color. Circus peanut, dried pineapple and marzipan aromas follow through on round, supple entry to a fruity-yet-dry medium-to-full body with chewy banana taffy, kiwi, mossy stone and peppered mango on the finish. A tasty tripel!

91 Brother David’s Triple Anderson Valley Brewing Co. (CA). 10% ABV (5/08)
Brilliant, deep amber color with a lacy head. Peppery aroma of nougat, molasses and banana nut bread follow though to creamy, tangy medium-full body with orange marmalade on buttered caramel rye bread, dusty spice, dried peach and nutshell flavors. Finishes with a chewy banana custard and citrus hop fade with mouthwatering acidity. A zesty, flavorful tripel to pair with artisan cheeses.

89 Ménage à Frog, Issaquah Brewhouse (OR). 10.2% ABV (4/09)
Brilliant golden amber color. Inviting aromas of toasty baguette, orange blossom honey and delicate bubblegum spice follow through on a round entry to a fruity-yet-dry medium-to-full body with caramel pear and peach custard tart notes. Finishes in a bold peppery spice, delicate grassy herbal and citrusy hops and toffee fade with lingering warming alcohol. Very nice.

87 Tripel, Bastone Brewery (MI). 8.6% ABV (4/07)
Lightly hazy amber color. Peach marmalade and wheat cracker aromas follow through to a supple off-dry and fruity medium-full body with nice caramel, golden raisin and clover honey accents. Finishes with a tangy, fruity, candied peach and orange peel fade with a dash of spicy hops. A fruity, sweet, yet refreshing tripel style.

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