Just like you, but different
A realisation, records, randomising and ruminating.
Moa St Josephs is a classic Belgian Tripel. Strong spice, caramel and banana ester characters create complex flavours and aromas which are heightened by its extended bottle conditioning period. The combination of bittering hops, malt and candy sugars compliment the high alcohol content and integrate into a very approachable and drinkable Tripel.
This is beer that I have drunk and I thought that I’d written about, turns out yes I have drunk it and no not for this diary. I’m now looking forward to this, the Moa St Josephs Tripel.
Beautifully presented 375ml bottle, cork and cage too, with beer that is 9.5% ABV, and 285 calories. and 2.8 standard drink units in this bottle to round that out.
Moa St Josephs is brewed in the traditional style of a classic Belgian Tripel. Strong spice and clove characters create complex flavours and aromas which are heightened by its extended bottle conditioning, with a combination of malt and candy sugars complimenting the high alcohol content produced by the Belgian ale yeast. Best served at 8°C in a goblet after gently rolling the bottle to distribute the sediment signature.
Moa St Josephs is a true abbey style tripel with strong clove and spice flavours apparent with a noticeable fruit ester profile. Smokey phenolic characters can be detected. The bitterness is designed to be complimentary rather than dominant. Moa St Josephs is a complex beer that has no added herbs or spices, and is best served at approximately 8˚C in a tulip glass.
Love the presentation, it makes it a real occasion beer. And I like the Belgium style, so I should be happy as this unfolds. From memory of drinking this I should just be happy.
Chewing-gum aroma is there but it’s not prominent.
Full sweet mouthfeel of beer, lots of sweetness. But it’s tempered by the bitterness at the top.
The pdubyah-o-meter rates this as 8 a of its things from the thing. It’s a style that I like to enjoy and although this isn’t a jaw dropping example it is very good and very enjoyable.
So, to summarise, I would have thought more aroma, slightly fuller body, tad more sweetness and more alcohol at the end would make this overly much better.
Not that you need alcohol astringent, but it is by some measure a feature of the style. I’d really like a fuller/fluffier mouthfeel than this gives, it’s as if the malts have been held back for a reason. You can pick the typical Belgium style aromas and notes on the palate, but you have to go looking for them a bit.
It’s not as good as I remember it being, or it’s in someway different than I remember, bearing in mind that a lot of beer has been drunk between, and I’ve had a few good beers since. Perhaps my own benchmark has changed, again. Or of course I don’t remember drinking it, as mentioned, and came in with rose tinted glasses in hope.
The double dip review
The new Johnny Marr album is a whole level much better than the last effort, so I thought.
This is “Easy Money” off that new Album “Playland”
Like other abbey ales, Tripels are strong, yeasty-malty beers. But they are also pale, and have a notable hop profile. Hop bitterness may be higher than a typical abbey ale, up to 35IBUs. But the finish is where the hops really shine, as tripels should finish fairly dry. Otherwise, maltiness is still essential to the style, and the assertive yeast note typical of all abbey ales will be more apparent in tripels, since they do not have the rich dark malts to distract the palate. Alcohol flavours feature more prominently in Tripels that in just about any other style.