Here we go, our last year of the New Lang Syne. We’ve done a single year and last year we did 2 years; now we do a three year taste test. I have kept a bottle of 2015 and 2016 now I have a 2017 ready to go. Let’s see what’s new and how well they age.
Celebrate the holiday season with New Lang Syne, a strong, deep-golden Belgian Tripel that’s aged in white wine barrels, then bottle-conditioned to sparkling effervescence so you can pop the cork on good times. New Lang Syne offers up a new take on old traditions – a beer suitable for gatherings with friends and family, or peaceful reflection on the year to come.
BELGIAN TRIPEL (WINE BARREL AGED AND BOTTLE CONDITIONED) • WILD OATS NO. 59
HISTORY & STYLE
Modern tripels are a relatively new style of beer, originating in the Trappist breweries of Belgium. Tripels are known for being appreciably strong, yet deliciously drinkable. We aged part of New Lang Syne in pinot gris barrels for four months, then blended the barrel-aged portion back into the rest of the batch for added complexity.
TASTING NOTES
First impressions are of lemon zest, as well as papaya and tropical fruits. White wine character harmonizes with firm tannins. French and German hop varieties provide suitable balance. A bright, sparkling mouthfeel leads into a finish that is distinctively fruity, with subtle peppery notes. Suitable for aging (so grab an extra bottle to cellar).
FOOD PAIRINGS
Meyer lemon curd tarts; chicken braised with preserved lemons, thyme & beer; pan-fried fish like sole, plaice or haddock; havarti & mild gouda cheeses. 750 ml, 9% alc./vol.
Wobbly Pop Culture 
As always – the best way to ring in the New Year.
I am a big fan of the Belgian Trippel, and this one does not disappoint.
Happy New Year!
I just cracked open bottle #08682 from batch 6479 (08/28/2018). Super fizzy. If you’re not super careful, you get a fizz overflow when you pour. But the taste is a really neat combo of beer and champagne. My once a year champ-beer treat.