Style: Barrel-Aged Flavored Stout
Jackie O’s Pub & Brewery Bourbon Barrel Oil of Aphrodite
What the brewers say
“Brewed with black walnuts and Belgian candied syrup. Pacific Northwest hops accompany English, German, American, and Belgian malts to create a sweet and rich springboard for deep nuttiness. Aged in bourbon barrels for 8–12 months.”
What our panel thought
Aroma: “Chocolate, umami, light fenugreek and maple syrup. Moderate alcohol up front with slight fruity plum note reminiscent of Belgium esters. Roast malt, caramel, and vanilla. Some alcohol. Almost like vanilla coke with a light shot of Kahlua.”
Flavor: “Coffee roast character is soft and sweet and buoyed by a fair amount of caramel and chocolate and some nice nutty elements. Moderate vanilla and light leather. Coffee with a touch of rum and a shot of vanilla cream soda.”
Overall: “Big chocolate/mocha stout with bourbon. Touches of coffee and dark chocolate, but mostly sweet chocolate and bourbon. Fair bit of pleasant ethanol warming throughout. A good, enjoyable, easy-drinking stout.”
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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.