Style: Spice Beer
Hi-Wire Brewing Brett Pale Ale (w/ red roselle hibiscus)
What the brewers say
“Brett Pale Ale brewed with red roselle hibiscus and aged for 11 months in French oak red wine barrels with brettanomyces and then bottle conditioned. More funky than sour, lighter in color and hoppy.”
What our panel thought
Aroma: “Slight sweet and tart complexity from the hibiscus. A touch of Brett similar to horse blanket with some spicy clove phenols too. Moderate banana esters and some vanilla too.”
Flavor: “Moderate tartness and carbonation upfront with hibiscus and light sweetness. Mild hop bitterness that blends well with the leather and barnyard Brett flavor. Moderate acidity, with a touch of bubblegum."
Overall: “Good Brett character with a mild sweetness and a big hibiscus flavor that dominates at times. Good carbonation levels for the style keep the sweetness in check.”
The best new craft beers available in a beer store near you. Sponsored content.
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.