Style: American Wild Ale
ABV: 5.8 IBU: 15
Jester King Craft Brewery Atrial Rubicite
What the brewers say
"Mature, barrel-aged sour beer is refermented to dryness with raspberries from Washington. Unfiltered, unpasteurized, and 100 percent naturally conditioned.”
What our panel thought
Aroma: “Generous raspberry aroma with notes of dark chocolate and port. Slight blackberry notes with big black currant, a bit of black pepper, and moderate sweetness. As it warms, the _Brett _horse-blanket goodness appears. Beautifully suggests balanced sourness.”
Flavor: “High tart and raspberry notes up front play with the high carbonation to create an appetizing pucker. Notes of spicy black currant and fruit-skin tannins play against the big jammy notes, with a touch of sweaty horse blanket as it warms. Linger has moderate raspberry notes with no residual sweetness. The warmer it gets, the more the flavors open up.”
Overall: “Jammy notes dominate this beer initially, then as it warms the Brett character grows stronger in the nose and flavor. Aftertaste is jammy black currant with a light acid. What a punch of raspberry tartness and carbonation with no sweetness whatsoever—just fruit, carbonation, and raspberry.”
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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.