Quote:
Originally Posted by JesperX
Decided to crack the Avery 19th Anniversary Tripel. So far not really digging it. I get a little bit of pilsner malt aroma, a big peppery flavor and tiny hint of lemon. It's not fridge temp or anything but Im letting it warm up a little before I stamp it "Severly Disappointing".
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Edit: Yea temperature doesn't seem to matter, all I get from the yeast is pepper and nothing else. Tastes very much like a sub-par American attempt at a Belgian style. Maybe I scored a bad bottle since I picked it up in TX? Supposedly this should be fruity. |
It's going to be at least 7 months old by now. The bottle dates on Avery are xxyyy where xx is the two digit year, e.g. 12, and the yyy is the numerical date of the year. So 043 would be the 43rd day out of 366 in 2012.
They Wyeast 3522 / WLP550 yeast in this which tends towards more phenols and less esters than some of the other Belgian yeasts. So you will certainly get that pepper which I can see how people don't like it. Some pepper flavors are different than others. I don't mind the hot clove / allspice style phenols, but the white pepper styles ones I can't stand.
I thought it was a solid beer. Of their holy man or whatever series, this was my favorite. The Salvation golden strong wasn't golden, and had far too much body for my taste. But once you've tried Duvel, you're ****ed because nothing else compares.
The Tallgrass Velvet Rooster is a decent triple as if the Long Strange Tripel from Boulevard if you want to try something a little different.
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