Stoudt’s Triple (Belgian Abbey-Style Ale)

So, I’ve basically been up all night smoking a 15 pound brisket. If you follow the blog at all, you know I love smoking any sort of meat, but brisket is my favorite. I have to pull it out in about an hour (after 15 hours of cooking), but until then, I figured I’ll throw up a couple of more posts to kill the time.
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ABV: 9%

Style: Tripel

Trivia: According to wikipedia.com, “Stoudt’s Brewery is a microbrewery and restaurant located in the Lancaster County borough of Adamstown. It was one of the commonwealth’s first microbreweries, having been started in 1987 by Ed and Carol Stoudt. The restaurant, Black Angus Steakhouse, has been in business for half-a-century.”

Random: The cat is back to meowing at the door so I take him out. He seriously thinks he’s a dog.

This one poured with a half a finger of white head that dissipated slowly and left no lacing on the glass. The body was a slightly hazy yellow with lots of visible carbonation throughout. The nose was very citrusy with some apricot as well. Belgian yeast came through with very mild spices such as cloves and coriander. So far, I wasn’t impressed. But the taste delivered much more than the nose did. I got apricots, golden raisins, cloves and big Belgian yeast. The booze was really well-integrated on this one as well. The body was on the lighter end of the style and had lots of carbonation as well. The finish was long and sweet with apricot. This wasn’t the best tripel I’ve had, but was definitely solid and worth a try.

Untappd Rating: 3.5/5.0

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