La Trappe (Tripel)

I've been away from beer for a while; I've been exploring wine and (Scotch whisky again) for a month or so since it is getting colder and colder in Kyoto and I've tried almost all the Belgian beer available near my place (craziness!). I had a lot of drinks last night with J. and sadly I had a (mild) hangover today. It is because I didn't eat gyoza after drinking. Gyoza always saves me from a hangover.

Right now, I'm drinking La Trappe (Tripel) for the first time. It is a Trappist beer brewed in Netherlands. The only Trappist beer brewed outside of Belgium actually. I chose this one because I didn't want to drink dark-colored heavy beer today. Once or twice, I said some beers (Lindeman's beer, for example) had metallic off-flavor, but it may have been because of the glass. I mean, I noticed that the hot water in my place has metallic smell, so if I wash my "tasting glass" with hot water, there is always this lingering smell of metal. Luckily, I noticed it today, so I washed the glass with cold water afterwards today so that I can really taste the beer.

La Trappe Tripel 500ml came in a porcelain container with a cork cap. The bottle is the same as the one of St. Sebastiaan, which I heard is not produced any longer.... The beer is like this:

Color: honey-colored that makes us expect it to be sweet.
Aroma and bouquet: Ester (pear?) I think it is like Westmall (double). It doesn't have banana like aroma, though.
Palate: First sweet, then medium (to strong) bitterness, very rich. Also, moderately spicy especially at a low temperature.

It is a beer one should try at least once. Although Trappist beers are sometimes similar to each other, This one has its own character. How can I put it? Make Gouden Carolus Brown lighter and subtract raisin flavor. This beer is sweet as I said, but the sweetness is followed by bitterness. That's why I can keep drinking it. It is a good well-balanced drink.

ONE MORE THING: I had Petit Munster (Washed Cheese) last night. It was nice. I hope some day Japanese cheese producers will also make this kind of smelly cheese.... (I'm a fan of blue cheese FYI.)