Allagash Brewing Company Allagash Tripel Ale

“Citrus and earthiness in the aroma, then a subtle lemon character with a more prominent spiciness. Soft, light phenol, lightly spicy hop flavor. Creamy with a clean, dry finish that leaves a refreshing impression on the tongue.”

**Aroma:** “Very fruity ester, mostly ba- nana, but also white grapes. Herbal hops and hints of black pepper with moderate toasty malt and mild clove phenol. White Concord grapes and honey right away on the nose, and a bit of inspection yields subtle hints of Concord grapes and honey. Grape jelly.” **Flavor:** “More Concord grape jelly along with some grainy sweetness. Mild clove phenol along with some alcohol dryness. Spicy, herbal hops bitterness melds with the yeast expression and high cara- bonation to lead to a long, cleansing, balanced finish. The alcohol presence is very fruity.” **Overall:** “Interesting take on a tripel. The malt presence and carbonation level are what you’d expect, but the typical spicy fruitiness from the Belgian yeast is replaced with a unique grape-like profile. It’s surprising just how creamy this is on the tongue. It’s an almost nitro-like texture.”

**Aroma:** “Slight dark fruit notes with plum, dried cherries, some fig, and moderate banana. Low hops aroma, floral and herbal. Some dark, sweet malt aroma. A very low alcohol note that increases as it starts to warm.” **Flavor:** “Bananas, caramel, toffee, and graham cracker push forward with fruity peach and cherry notes. A crisp hops bitterness and flavor in the finish provide structure upon which the malt and yeasty esters are layered. Nice carbonic bite enhances the overall drinkability. Aftertaste is long lasting and as it starts to warm, esters become prominent and the slight alcohol heat subsides.” **Overall:** “Medium fruit, estery beer with strong plum and banana fruit notes that are dominated by a moderate alcohol. Nice malty beer with mellow fruitiness and a bit of spicy phenolic. A well-executed, fairly classic Belgian dubbel. Definitely one to recommend to a friend.”