Style: American Wild Ale
Side Project Brewing Blanc de Blancs
What the brewers say
“This beer started as a Biere de Champagne malt bill that was fermented in Chardonnay barrels with Missouri-grown Chardonnel grapes. The native microflora on the grapes provide the sour depth and funky complexity.”
What our panel thought
Aroma: “Moderate tartness with grape notes, lemon, and a nice lactic tartness on the nose. Brett aroma of goat and horse blanket.”
Flavor: “Sweet, tart, lactic, and bold. This beer has a strong mouth-puckering lemon tartness that hits in the front and some Brett flavor with slight malt undertones—could be vanilla or oak barrel. The grape notes follow through and sit behind the tartness in this beer. High carbonation adds to the alcohol warmth in the finish.”
Overall: “This is a very complex sour that is different every time I take a sip—sometimes grape, sometimes oak, sometimes high tartness— with a moderate lactic sour note throughout. All the flavors with the grapes, sweetness, and tartness make this beer bold and tasty. It’s exquisite.”
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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.