Downstate Abbey
25 O'Clock Brewing Company
- From:
- 25 O'Clock Brewing Company
- Illinois, United States
- Style:
- Belgian Tripel
- ABV:
- 8.2%
- Score:
- +8 ratings needed
- Avg:
- 3.7 | pDev: 9.19%
- Ratings:
- | reviews: 1
- Status:
- Inactive
- Rated:
- Oct 26, 2020
- Added:
- Dec 29, 2019
- Wants:
- 0
- Gots:
- 0
NO SCORE
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-
No description / notes.
Recent ratings and reviews.
Reviewed by champ103 from Texas
4.04/5 rDev +9.2%
look: 3.75 | smell: 4 | taste: 4 | feel: 4 | overall: 4.25
4.04/5 rDev +9.2%
look: 3.75 | smell: 4 | taste: 4 | feel: 4 | overall: 4.25
A: Pours a clear copper/yellow color. A smaller head forms than I would like, but maybe that was just the pour I got. Light lace is left behind.
S: Doughy malts, bread, and yeast. Peppery phenols and esters. Orange/citrus aromas and apples. A nice spice, that never becomes overbearing like some American examples.
T: Again, the dough like malt, peppery yeast and phenols. Peppermint like flavor, fruity esters. Citrus and apples, along with a sweetness lingering. Very nice.
M/O: A full body and good carbonation. Love the silky smoothness here. Easy to sip on and come back to. A very nice example of the style.
Yep, another good American example with a bit more nuance that just the typical plastic like phenols I usually get. I believe they use a Westmalle yeast, which I always appreciate. I like it.
Dec 29, 2019S: Doughy malts, bread, and yeast. Peppery phenols and esters. Orange/citrus aromas and apples. A nice spice, that never becomes overbearing like some American examples.
T: Again, the dough like malt, peppery yeast and phenols. Peppermint like flavor, fruity esters. Citrus and apples, along with a sweetness lingering. Very nice.
M/O: A full body and good carbonation. Love the silky smoothness here. Easy to sip on and come back to. A very nice example of the style.
Yep, another good American example with a bit more nuance that just the typical plastic like phenols I usually get. I believe they use a Westmalle yeast, which I always appreciate. I like it.
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