Style: Spiced Barrel-Aged Stout
Perennial Artisan Ales Barrel-Aged Abraxas
What the brewers say
“Imperial stout aged twelve months in Rittenhouse Rye barrels with cacao nibs, vanilla beans, ancho chiles, and cinnamon sticks.”
What our panel thought
Aroma: “Smoky chile notes, with cinnamon and vanilla also strong. Hints of plum, sweet tobacco. The base stout’s slight bit of chocolate malt and roast reminds one of French-roast coffee with some maple sweetness.”
Flavor: “Notes of dried plums, apricots, cinnamon, chiles. The balance is spot on. The roast base helps balance the sweetness and chocolate, and the barrel brings things together with deep toffee flavor.”
Overall: “The barrel character is incredible, only made better by the base beer and adjuncts. Complexity is off the charts, while still maintaining a surprising level of drinkability. Beyond the flavors, the mouthfeel truly sets this apart. Rich, viscous, and full-bodied, but not cloying and just enough backbone to hold the line for the flavors. This is the standard by which all other stouts in this category should be measured.”
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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.