Ayinger Brewery Bräuweisse
What the brewers say
“Inviting and perhaps a bit tart in palate, this is ‘brut’ beer with a delicious, smooth body from a grist bill of about 60 percent wheat. Finishes with a subtle spicy, fruity note from a traditional Bavarian weissebier yeast strain.”
What our panel thought
Aroma: “Wheat bread, crust—the light malt character is something you really have to look for. Some of the expected clove and banana elements, and smoky phenolics. No hops aromas to speak of.”
Flavor: “The flavor is better than the nose, with definite wheat malt and bread character. Still some of the smoky phenolics and some plastic balloon, but not as strong as in the aroma. As it warms, some caramel flavor comes out, with some butterscotch. Some banana esters and clove.”
Overall: “This beer could be a bit out of date, perhaps, but it’s right down the middle for style. As it warms, the plastic balloon flavor diminishes, and the light wheat and fruitiness come out, but not enough to fully recover. It’s sort of a funky wheat beer. Yet, some nice flavors remain, and the banana notes are spot on.”
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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.