The Trip II
The second collaboration between New Belgium Brewing and Elysian Brewing, Trip 2, is a deep, golden ale generously hopped with Magnum and the seldom-used Citra hop, which produces flavors of grapefruit, peach and passion fruit. Spiced with lemongrass and grains of paradise, Trip 2 is fermented with a Belgian yeast strain for a hop-forward ale and swirling fruit undertones.
What’s this Trip about?
Described as an artisanal collaboration, New Belgium and Elysian have agreed to let their brewing teams use each other’s brewhouses while remaining independent enterprises. By coming together, New Belgium and Elysian have the ability to increase efficiency, encourage creative experimentation, and take a bold collaborative step into the future of American craft brewing.
The Trip beers will only be available on draft in the Northwest.
55 IBU 7.5% ABV O.G. = 16.2 degrees Plato
Christian Holbrook, one of our Brewers and the creator of the Trip II, recommends:
This is a complex beer with a poignant bitterness and an earthy citrus character from the hops as well as an herbal spicy character from the grains of paradise, the lemongrass and the Belgian yeast strain. So it pairs well with lighter spicy foods and tropical fare that has fresh fruits or vegetables as ingredients. Several Trip 2 food pairings I recommend:
Spicy Thai Green Chili with chicken, shrimp, or fresh vegetables. This is a classic Thai dish that may be on the lighter side when it comes to Thai chili but still has big flavors. The earthy citrus character of Trip 2 really pairs well with the green chili sauce. The pronounced bitterness as well as the higher alcohol content of the beer really helps to cut through and cool down the heat this dish can bring to the table.
Mahi Mahi Fish Tacos with fresh spicy pico de gallo or a mango salsa. Elysian Brewing Company's Capitol Hill Pub, where we brewed this beer for the first time, serves up some absolutely stellar Mahi Mahi Fish Tacos. This beer pairs very well not only with the fish itself but with the entire dish including the light chili-lime cream sauce, cabbage, pico de gallo and especially as a counterbalance to the peanut arbol chili sauce. Definitely a must have if you find yourself on Capitol Hill in Seattle. Or concoct your own unique variations at home.
Pork tenderloin marinated with fresh jalepenos finished on the grill. One of my favorite recipes for weekend grill-outs at home. We marinate pork tenderloin for 24 hours in a generous mix of finely chopped fresh jalapenos, onion, cilantro, garlic, cumin and black pepper, then grill to perfection. Trip 2 was an ideal combination with this dish since it matched up so well with its spicy nature and at the same time cools down the heat brought on by all those jalepenos. All while still managing to refresh with the abundance of citrusy hop character.
For a cheese pairing, I would have a nice tart, pungent goat cheese, preferably one that's coated with black pepper or herbs de provence. The beer really serves to counterbalance the tart, pungent nature of the cheese and the herbs match up well with the spicy character the beer gets from the addition of grains of paradise, lemongrass and an authentic Belgian yeast strain. Add in some fresh sliced prosciutto or salami for non-vegetarians out there looking to add complexity to this early afternoon appetizer.
