Style: Session IPA
ABV: 4.4 IBU: 42
21st Amendment Brewery Down To Earth
What the brewers say
“Whether you have a long mission behind you or a full afternoon ahead, this session IPA will help keep things real. More relaxed than an IPA, but with all the hops aroma and flavor.”
What our panel thought
Aroma: “Oranges, bananas, maybe a little hay. Some toast. Big tangerine notes with coconut and mango. Touch of dank and resinous hops aroma. Strong pine character. Pleasantly assertive hops nose.”
Flavor: “Flavor is consistent with the aroma. I have to search to find a lot. Tropical fruit and some citrus peel sits on top of a surprisingly sturdy malt foundation. A little bit of caramel in there. The bitterness is delightful, with a long, citrus-like finish. Full fruity hops avor. In contrast to some of the others, hops flavor is what persists into the nish.”
Overall: “An enjoyable beer, one I would happily quaff at a backyard barbecue. The long citrusy finish is sure to delight many—I’m guessing Citra hops in large amounts. I keep coming back to ‘sweet’ as a descriptor for this beer, but it’s very refreshing and enjoyable. A nicely balanced celebration of hops in session form. Elegantly made.”
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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®.
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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.’
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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.