Side Project Brewing Bleuet du Fermier
What the brewers say
“Our Saison du Fermier aged with blueberries in French Oak wine barrels. Wild yeast native to our family’s Missouri farm creates the brightness, depth, and rustic character. Fermented and aged in wine barrels for more than a year before being naturally bottle conditioned.”
What our panel thought
Aroma: “Lactic tartness and fleshy blueberry sweetness. There’s a lemon citrus or lemongrass herbal thing as well. Some Brett funk and subtle floral notes.”
Flavor: “As in the aroma, there’s lots of intense dark fruit, blueberry, and cherry along with lemon and lemongrass. The lactic and blueberry sweetness are very rich and well blended. Tannins (probably from the fruit) help round things out and make you want another sip. Finishes dry.”
Overall: “An interesting mix of dark intense fruit and light lemony acidity, which is strong but not over the top. Very drinkable! Well-balanced with nice berry flavors, sour, and tannic qualities.”
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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.