ABV: 4.8 IBU: 15
Tröegs Independent Brewing Dream Weaver
What the brewers say
“A foamy, rocky yeast head crests the sides of the fermentor, releasing notes of black pepper and spicy clove. Unfiltered and cloudy with yeast, it’s slightly tart and downright refreshing.”
What our panel thought
Aroma: “It’s super bready, giving it a banana bread character. Aggressive phenols—mostly clove, but also a light off-aroma similar to opening a fresh tennis ball canister. Light musty/yeasty aromas, and a hint of citrus and other fruit esters.”
Flavor: “Wheat up front, with clove spiciness. The burnt phenols are more muted on the taste. The banana and bubblegum esters are stronger in the flavor, with a hint of tartness, and a nice clove zing on the finish. Moderate carbonation, chewy body, and a dry finish. The vegetal flavor starts to dissipate as it warms and becomes much sweeter.”
Overall: “Big fruitiness with the light banana and lemon. There’s some of that burnt plastic phenol in the flavor that keeps it from being a world-class beer. The wheat in the smell isn’t indicative of the low breadiness in the flavor.”
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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.