Eureka, and welcome to a new blog post of mine. This is about a batch bottled a few months ago, the Gielis Tripel brewed in September 2011. This post was sitting around for ages. And now is the time to spread the word how the beer tasted in the end.
Aroma: Very elegant smell: Phenolic, pepper notes, lavender, fruity (gooseberries) and nice hop aroma (fresh-cut grass). No alcohol detectable nor any other off-flavors.
Appearance: Golden to yellow color, clear, with a nice frothy white head, nice bubbling going on. Head disappears rather quickly (as seen in picture above).
Flavor: Sweet malt character with phenolic yeast character. Very subtle character and balanced bitterness. Really well made. No component overpowers another.
Mouthfeel: Medium body, low to average carbonation level (could be a bit more), dry finish with no alcohol warming sensation.
Overall Impression: What a treat. I see Belgian Tripels as a very hard to make beer style because the aroma and flavors are rather subtle and mainly derive from the yeast strain. This makes it especially hard to cover any off-flavors. Any off-flavor would be recognizable immediately. I would like to mention, that the beer now has some autolysis character (umami taste and smell). I would therefore drink this beer within a few months. Last to mention, this beer (brewed by my brother) won him a first place at a national homebrew competition. Nothing to add more. In my opinion, a spot on example of the Belgian Tripel style. Since we now have the base recipe, its time to play around to make this Tripel unique in its own. Thanks for reading, commenting and stay tuned!