Style: Imperial Stout
What the brewers say
“This was introduced a couple of years ago as the craziest, wildest, and strongest beer from Mikkeller. Eventually, BLK FIST! ran over it. This beer, though, is (still) not for sissies.”
What our panel thought
Aroma: “Herbal, tea-like notes, medium chocolate, a little bit of coffee, and a lot of alcohol. Herbal and catty with a touch of skunk. The roast flavors do not present themselves in a big way in the aroma.”
Flavor: “Sweet mocha malt character with a smoked pork–like note. Moderate roast with a touch of astringency. Slight lactose consistency. Alcohol is over the top and extends into the aftertaste. Big roasty flavors, bitter and a bit burnt. Hops flavor is resinous, sticky, and catty—not exactly complimentary to the strong malt notes.”
Overall: “High alcohol with chocolate and roast notes. Roast flavors explode out of the glass. Hops flavors are not the best match for the roast/alcohol balance. The skunky and catty notes are so prominent that it tastes as if it were dry-hopped with marijuana.”
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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.