Style: Dry-hopped Quick Sours
Funkwerks Dry Hopped Provincial
What the brewers say
“What happens when you combine a sessionable sour beer with a healthy dose of fruit-forward hops? A delicious combination of the floral flavor and aroma of hoppy beers with the succulent tartness of a sour. Specifically selected hops contribute to the musky tropical fruit characteristics.”
What our panel thought
Aroma: “Earthy, funky, dank hops, with a diverse blend of hops fruitiness that includes unripe mango, pineapple, passionfruit, citrus, and a touch of pear. Some estery funk notes and acidic/lactic aroma.”
Flavor: “Strong citrus notes up front with strong grapefruit, lemon, and lime from the hops, and tropical fruit. The earthy funk from the hops leans toward pine and resin and adds complexity without being distracting. The aftertaste is a bit grassy with a touch of lemongrass and apricot at the tail end.”
Overall: “Hoppy and tart, with a touch of Lacto sour. Even though there’s no fruit in the beer, it sure tastes like it. It’s an interesting combination of hops and acidity that’s very enjoyable and dangerously drinkable.”
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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.