ABV: 11.2 IBU: 28
Blue Point BA Oyster Stout
What the brewers say
“Rum-barrel aged oyster stout brewed with oyster shells, lime, and coconut.”
What our panel thought
Aroma: “Big lime notes dominate with a touch of burnt sugar from the rum peeking through. Sweet chocolate and molasses notes, roasted bitterness, and an earthy brine aroma.”
Flavor: “The stout and coconut character are present, but definitely play second fiddle to the lime and rum. The level of chocolate and roast are confusing given the mouthfeel and appearance of the beer. As it warms up, the richness of the base beer shines through to provide some support to the brightness from the lime and rum.”
Overall: “A deliciously complex beer that hints at one thing in the aroma but delivers something entirely different in the flavor. We were surprised that all of these seemingly disparate components work so well together and if one element were to be removed the overall beer would suffer. Well crafted!”
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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®.
Tröegs Independent Brewing Hop Knife
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.’
High Hops Brewery Dr. Pat’s Double IPA
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.