The Belgian Trappist ales are usually sold as being doubles, tripels and quadruppels. Why is that? Well. when the Belgian monks originally brewed their beers they stored them in barrels and marked them with X's. X for the weakest, around 3%, XX for medium, 6% ish, and XXX for the strongest, around 9%. Later, after WWII, the beers styles were somewhat more defined. The single, rarely seen outside of Begium, is a easy drinking, weak session beer. The double, which is an amber or brown ale, is malty and a bit on the sweet side. The triple is a strong, pale colored ale which is typically fruity, dry and with more hops. Lastly, the quadruppel quite strong, dark, sweet and intense.Bother David's Triple pours a clear, brownish gold. Darker that typical for the style, but acceptable. It smells of malts, yeast and alcohol esters, and a bit of sour? Some of the flavors are much as a tripel should be, malty, yeasty, spicy and sweet. Where are the hops? And what in the hell is that sour flavor? The alcohol makes itself known with the warming finish.
Not a bad beer, not a great one either. I would perhaps qualify if as another of those beers labeled as a style of beer that it really isn't.
Anderson Valley Brewing Company
17700 Hwy 253
Boonville, CA 95415-0505
http://www.avbc.com/main/
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