Platt's Beer of the Week: New Belgium Trippel

In this video, we head to the Rockies. I try a American made Tripel from New Belgium and explain why too much sugar in wine making is a bad thing.
Beer in video: New Belgium Trippel
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#NewBelgium #Tripel #beerreview

[@plywoodcarjohnson5412]

Well, thank You Sir! I am definitely famous now! I have just started a lil brew with plenty of cane sugar. I just want some "aperitif" kind of juice, always ready. Or at least from day two. My brews hardly ever make it to day five! So the idea behind all this sugar is to dominate the taste. If I take a sip on day three? It's liquid caramel. You have to stir for five minutes though, to get rid of all the CO2.

[@PlattR]

Sounds like you got quite an operation going. Degassing your brew is important, your stomach will thank you.

[@ronaldtheriot]

The do a good job with this ale.

[@PlattR]

Can't argue that.

[@csflmich2239]

You have a great channel and produce excellent content. I can’t believe I just found it after all these years. But happy to be a new subscriber!

[@PlattR]

I appreciate that.

[@30roundz]

Those Belgian trippels really creep up on you quick

[@PlattR]

I remember the first time I had Chimay, I melted into the couch.