ABV: 8.2 IBU: 20
Brewery Ommegang Abbey Ale
What the brewers say
“Belgian specialty malts and spices result in a malty, aromatic, flavorful beer. Deep burgundy, topped by a dense tan head, Abbey Ale has a dry finish. Abbey develops caramel, fig, and currant notes with age.”
What our panel thought
Aroma: “Moderate fruitiness with low banana, low sweetness, raisins, and a touch of honey. Slight alcohol note. Slight bready note. Medium malt underneath a complex ester mix. Bananas up front are followed by plums and raisins and a peppery phenolic aroma.”
Flavor: “Some caramel, banana, and clove. Sweet malt with a somewhat dry finish. High carbonation with plum and raisin notes. Slight alcohol bite as it goes into the aftertaste. Curious lime-like notes as well create an unexpected but enjoyable fruity bright note.”
Overall: “The fruity note is bright and balanced with the medium hops-like notes. Slight grapefruit-like note that continues through the aftertaste. Malt sweetness provides a solid backbone for the other flavors, but a touch more oomph in the flavor would make the beer stand out even more.”
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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.