Style: American IPA
ABV: 7.5 IBU: 69
Three Taverns Craft Brewery A Night On Ponce
What the brewers say
“An American ale yeast brings out the lush notes of citrus fruit inherent in this hops-forward style before tapering to a clean, dry finish. It’s an American IPA for lovers of American IPA, yet crafted with the same painstaking attention to detail that’s a Belgian hallmark.”
What our panel thought
Aroma: “Blood orange with a touch of lemon, earthy, piney, and grassy. The hops aroma is smooth, with no rough edges. Bready with a slight toasty malt.”
Flavor: “Blood orange character really comes through in the flavor emphasized by moderate-plus sweetness from the malt. The grassy notes are more restrained than in the aroma. Bitterness is moderate to high and a bit pithy, but balances the sweetness fairly well. Malt is simple with a touch of toasted complexity.”
Overall: “The blood orange is cool. The blend and balance between hops flavor and bitterness was smooth. Some complexity in the hops fruit notes kept it interesting. Bright and clean, classic pine and citrus IPA. Give me a pint, and I’ll drink it right up.”
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New Belgium The Hemperor HPA®
Our brewers are always on the lookout for different hops varieties and the complexities and flavors new strains can bring. That’s where hemp comes into the picture. Without getting too nerdy, we found a unique way to recreate hemp terpene flavors in a beer, which complement the inclu- sion of hop flavors and hemp hearts (seeds) in a brand new, delicious way not to mention this beer is extremely dank! The flavors and aromas are so unique that it’s a style unto itself, hence HPA®.
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Cracking open a Hop Knife takes me right to the hops fields in Yakima,’ says our brewmaster, John Trogner. ‘When we’re out there for harvest, walking the fields and talking to the farmers, those notes of citrus, pine, and tropical fruit are everywhere. For me, Hop Knife embodies that whole experience.’
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Who is Dr. Pat? A dentist, third-generation farmer, and cofounder of High Hops Brewery. Dr. Pat cultivated our on-site hops farm in 2007, which led to the opening of High Hops Brewery in 2012. It’s his recipe that creates this malty, heavily hopped beer. We brew it with continuous hops additions using hops grown in that same field more than 10 years later.