poured a 12oz bottle into a chalice. I believe the bottling date
translated to 11/6/2012 making it six months and 16 days old. It cost
$3.45 ($0.29 per ounce).
Appearance: Dark orange hue that’s extremely hazy even before adding the
sediment at the bottom of the bottle. Forms a small, white, soapy head
which almost completely evaporates and doesn’t lace the glass.
Smell: Lots of banana and black pepper. Noticeable alcohol, but pleasant.
Taste: I think the Abbey-style Tripel is my favorite of the traditional
Belgian brews, and Weyerbacher Merry Monks definitely represents the
style well for an American brewery. Strong fruit notes of banana and
orange as well as some spice and alcohol. They all synergize quite well,
though the palette is a bit repetitive and simplistic.
Much like the nose, the major flavors to this beer are banana and
orange. You wouldn’t think those fruits would complement each other, but
they do and work really well in this case. There’s a subtle black
pepper spiciness riding shotgun the entire time. It imparts some nice
bitterness to contrast the fruit flavor, as does the alcohol. There’s a
hint of rum here, though there’s no obese booziness. Classic Belgian
yeast flavor on the finish and in aftertaste is quite pleasant and
delectable. These flavors keep repeating, but never become cloying nor
boring. I am genuinely impressed.
Drinkability: Though the alcohol to Weyerbacher Merry Monks is
noticeable it’s quite tolerable. It creates for a slightly dry
aftertaste, though the beer is surprisingly refreshing while in the
mouth. The mouthfeel is thinner and flatter than most Belgians of the
style, though that leads to a smoother finish and more comfortable
experience. It makes good use of its 9.3% ABV weight as its plenty
robust but not liquid fire. Maybe not an ideal brew for newbies, but
veteran drinkers should be able to handle this with ease.