Style: Sour & Belgian-Style Stout
New Belgium Brewing Clutch
What the brewers say
“A pronounced bass line of dark chocolate, coffee, and black malts bridges the sourness of our dark wood ale for a fluid riff.”
What our panel thought
Aroma: “Dark chocolate, coffee, strong roast, smokiness, and earth, almost mushroom-like, with just a light touch of acidity. Dark cherry and slightly acidic prune at the back. A slight woody and cedar character and a really nice sweetness.”
Flavor: “Smoky malt character, with an appropriate tartness. Lots of coffee and chocolate notes, pronounced roast, with an almost sooty note. Bread crust and melanoidins are present throughout, especially as it warms. Nice fruity esters—pear, cherry, and raisin—with a sour cherry lime flavor at the back end. A bit thin on the body for a stout, yet flavorful, and somewhat dry in the finish.”
Overall: “A roast-forward stout, with a touch of back-end fruitiness. The acidity and sourness are subdued. Smoky malt character was pleasant, and the sour just put an accent mark on it. It’s a subtler take on a sour stout—a complex and enjoyable beer.”
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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.