Samuel Adams Triple Bock - Boston Beer Company (Samuel Adams)
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Ratings: 854 | Reviews: 623 | Display Reviews Only:
1.76/5 rDev -39.9%
Shared this with BPK59 at his birthday party. A fun tick. This was 1995 vintage. Of course Ben broke the cork off and in to the bottle...hah!
A - Poured in to a small snifter a motor oil thick dark dark brown nearly black hue with some really incredible legs.
S - Aromas of sweeter malts, salty brine, soy sauce.
T - Taste is even worse than the nose. Loads of sticky sweet malts, salty sweet soy sauce. Ugh
M - Mouthfeel is heavy and syrupy
O - Overall this was a soy bomb. I guess this beer truly is russian roulette, as some bottles are incredible and others are just plain drain pour. Still, glad I got to try it!
05-16-2014 01:08:10 | More by rudzud
3.99/5 rDev +36.2%
11.2oz bottle of the 1997 bottling. Thanks for opening this one up, Regen. Poured into a Cigar City snifter today, 4/23/2014.
A- Dark brown body, almost black. Minimal 1/4 finger tan head with no retention whatsoever, no lacing at all.
S- Complex nose that consists of port, maple, bourbon, oxidized sherry, and a ton of sugary brown malt. This is a very sweet beer, but its one that reminds me a lot of Utopias, but without the solvent alcohol booze.
F- Oxidized sherry, port, maple syrup, bourbon, sweet brown sugar, some caramel, toffee, molasses, slightly cloying sugar, oak. Complex, reminds me of a mix of Utopias and Black Tuesday to borrow the description of another BA that we drank this with.
M- Medium body, on the thinner side but certainly not lacking flavour. It has a lot of punch to the palate. I didn't think it was 18%, but then again I shouldn't be too surprised given the reputation of Sam Adams' high gravity beers.
O- Not bad at all, an unique drinking experience indeed. Not something I'd seek out again, but this is a beer you'll like if you enjoy sweetness and a bit of cloying flavours in a beer.
04-24-2014 06:59:15 | More by Stevedore
4.59/5 rDev +56.7%
Beautiful taste sweet at first finishing up with molasses finish that lingerers leaving you with a taste for more. Before you know it its all gone leaving you wanting more of this hard to find beer desirable with every sip. Cant believe the taste of a beer that has been aged for 17 years I believe got better with age leaving a distinct taste in your mouth that only a particular connoisseur can appreciate
03-11-2014 23:54:16 | More by Arrogant-Bastard
4.88/5 rDev +66.6%
1994 Vintage poured into a Hill Farmstead taster glass. The cork fell apart in the bottle. Poured with a strainer and there are tiny bits of cork lining my glass.
A: Pours a deep black and nothing else. No head present and not even a ring of suds around the top. Looks like soy sauce in my glass. I actually really like soy sauce, though.
S: Smells of strong booze and maple. The maple syrup smell really dominates the nose of this. Some dark fruits, oak and vanilla round out the scent of this beer.
T: Upon first taste the booze seems like it's going to destroy my pallet. However upon further tasting it turns into a real treat. The maple syrup is the star of this show. Dark fruits, oak and vanilla goodness come through to give this brew some serious depth. I have never tasted anything like this. There is also no booze whatsoever on the taste which is amazing considering the 18% ABV on this.
M: This brew is amazingly thick. Thicker than any barrel-aged stout that I've ever tasted. The alcohol is non-existent. A chewy feeling is left in my mouth which actually makes me want to take another sip. Just awesome.
Overall: This was perhaps the most intimidating beer that I've ever had. When the cork fell apart upon first opening, I thought that it would be the beginning of the end. Then when there were tiny cork pieces in the glass I thought this would be something that I would immediately drain pour among first sip. I didn't even refrigerate this, I just grabbed it right out of the cellar and poured it. The smell also yielded a little caution, but once I tasted it all those worries went right out the window. The taste is one of the most complex beer I've ever had. The maple syrup paired with the dark fruits and oak make this such a well rounded beer. I am actually honored to be able to have tried this, but more honored and surprised that I actually got a good bottle. Hopefully the 1995 bottle is just as good.
03-10-2014 23:40:37 | More by RichD
3.43/5 rDev +17.1%
Review is of a 1997 bottle, first time drinking this beer since it's release in 94, when I enjoyed it a lot. Nearly 17 years later let's see what I think.
The first sign of trouble is the total explosion of the cork when I try to open this. Fortunately a corkscrew finishes the job cleanly and no boys of cork sully the beer itself. I pour somewhat aggressively but cannot muster a head whatsoever; the beer is totally still and without lacing. Can't say I'm surprised. The beer also lacks any chunky matter which I consider a major coup at this point.
The aroma is very intense, syrupy maple, raisins, burnt something or other, a definite umami quality referenced by another reviewer. A dark forest floor mushroom truffle soy aspect is lurking at the edges. The flavor is almost overshadowed by the massively syrupy mouthfeel, a heavy, coating viscous body that clings to the tongue. Immense sweetness that finishes with a lightly burning fusel alcohol note. The umami thing is there but less persistent than expected or suggested by the aroma; there is a very vague sense of soy sauce but I don't find it to be all that prominent. The take away for me is over the top sugary sweetness, maple, burnt sugar, raisins and prunes, fusel alcohol, with subtler notes of soaked leaves and forest floor; dirt and funguses and stuff like that. Weird.
As stated before this is a heavy weight syrup fest. Sticks to the mouth for a long time, coating the lips and tongue. What a weird ass beer but a revolutionary one that should be acknowledged for its influence on the big barrel aged beers of the present. That being said if you have one these I would suggest sharing it with two or thee other people; finishing the bottle alone is a bit of a chore.
Jeez it's hard to fill in the numerical ratings for this one. It's
Pitch black and has no head or lacing but also doesn't have any detritus. Aroma and taste are both complex and heavy and not without appealing aspects. Mouthfeel is one of the most memorably hefty in the nearly 2000 beers I've tried.
The more I think about it, the BA who said this reminded of cheap Madeira is pretty much right on target if you want to cut to the chase.
03-01-2014 04:23:48 | More by tobelerone
1.35/5 rDev -53.9%
Yes, it's true! If someone would have told me that I would have had the chance to try the legendary "worst craft offering ever" (SA Triple Bock) and the infamously "worst macro offering ever" (Bud Chelada) in the same night, I would have died of glee. Turns out that, in fact, that DID indeed happen about a month ago. Someone brought a '97 vintage of the dreaded Triple Bock, and I celebrated later at a friend's by opening the Chelada beer. But, this is about Triple Bock, which allegedly makes your skin decay and makes puppies choke on their own drool. Poured out of a 12oz corked bottle into a tulip glass. I had the misfortune to do the honors, for everyone, pouring and all.
And it's no surprise, because holy hell is this a syrupy, thickened mess of a beer. Pours a black color that is extremely terrifying, as if you're staring into the the deep, dark swirling void of pure macabre and alienation. A mahogany, oily looking head coats the top, and leaves behind a sticky, highly disgusting look on the side of the glass that is a charming combination of molasses and coagulated blood. My hands were sticky for the remainder of the night with the few drops that slipped out of the glass into my hand. The entire cobalt bottle was stained black with each pour. I went around the table pouring this, looking at each spectator in the eye and observing the trembling passage of fear and despair as they would look into the treacle in the glass with knocked knees and progressively whitening skin. Indeed, the stark contrast of the dark concoction with the paling skins in the room seemed to portray the gray line of us crossing into the unknown in partaking with this beer, with no turning back as we approached our individual glasses to each of our noses.
Some have likened the aroma of Triple Bock to many horrifically exotic items that you should never consume, but to me, it simply smells like cheap Madeira - and that's pretty much it. Heavily caramelized, with lots of oxidation, with big umami notes of mushrooms, soy sauce, salt, as well as rotten plums. This is the catch with Triple Bock - it convinces you that it is a source of pure evil in its appearance, but then as you approach your face closer to the liquid, it materializes into a friendly jester of a spirit, telling you that it is okay to imbibe it, everything will be alright, and that the two of you are going to make fast friends. It's one thing to tap into the forces of evil, but to actually make *friends* with it?? For a moment we were a bit reassured, and the gray line tightened up ever closer. Together, we all took a sip.
This is perhaps the only instance in consuming a beer where I can, with full certainty, claim that the devil made me drink this. I don't even *believe* in the devil, but I do believe in the cold, disheveling apex that is the horribleness of SA Triple Bock. One sip, and terrible things begin to happen. Beer turns into soy sauce - soy sauce turns into oil - oil turns into blood - and the blood that descends burns, and latches itself to the sides of the tongue and the inner areas of the esophagus, without fully letting go. Dumping the rest of the beer in a bucket, we realized that it was too late - the demented liquid had already created a symbiotic, Succubus-like connection within our body, and indeed, had latched itself into the deep recesses of our very souls, forever changing us, and forever showing us the truth of what happens as soon as the gray line closes up upon us. Never would we drink beer the same way again, and never would we find something seemingly designed for imbibing that would perhaps be a better condiment for rice, bok choy, eggplant, and other Eastern varieties. Truly sinister and unforgiving.
It truly takes a horrible beer to appreciate even the most mediocre offerings on the market ever more. Indeed, the worst part about our tainted souls from exposure to Triple Bock is that we are now willing to present this to everyone that we can, with any chance we get. It doesn't only change your life by inflicting major pain on your psyche - its true evil is that it compels you to order something, *anything*, as your next beverage, perhaps as an effort to cleanse your palate of its malign profile, or perhaps as a way to forget you ever had the experience with as much cheap booze as you can get your hands on. Highly recommended in every sense of the word.
02-13-2014 00:03:03 | More by magictacosinus
Samuel Adams Triple Bock from Boston Beer Company (Samuel Adams)
68 out of 100 based on 854 ratings.