"Colour and sight: chestnut amber. A fine, white, creamy and lacing foam.
Scent: A complex entity of caramel malt, fruit, spices and the sweetness of the alcohol.
Flavour: A strong presence of alcohol, very spicy, slightly bitter. The aftertaste is sweet, spicy and slightly bitter." —brewer

"Pours hazy golden orange with a bright white head and effervescent carbonation. Aroma is slightly spicy, with notes of hay, honey, and citrus. Initial taste is sweet and malty, with mild orange characteristics and a pleasant spiciness/sharpness reminiscent of a tripel, but with a bigger alcohol punch. Moderate hop bitterness and botanical notes of coriander, cardamom, and citrus add complexity." —brewer

"The Chimay Red Cap, or 'Première', in 750 ml bottles, is the oldest of the Chimays. This Trappist beer possesses a beautiful coppery colour that makes it particularly attractive. Topped with a creamy head, it gives off a slight fruity apricot smell from the fermentation. The aroma felt in the mouth is a balance confirming the fruit nuances revealed to the sense of smell. This traditional Belgian beer is best savoured at cellar temperature (50 - 54 °F)." —brewer

"St. Bernardus Tripel is a traditional abbey ale brewed in the classic 'Triple' style of Belgium's best Abbey Ales. It has a blond to pale amber color with a wonderful head, slightly sweet aroma and the orangey-grassy flavors of hops in the finish. Wonderfully drinkable and surprisingly light." —brewer