ABV: 5.9 IBU: 42
Harpoon Brewery Harpoon IPA
What the brewers say
“Our IPA finds harmony in the combination of hops, malt, and yeast. The sturdy malt backbone provides depth of body and color and is balanced by a pleasantly hoppy finish.”
What our panel thought
Aroma: “Interestingly complex and subtle nose of malt sweetness, musky hops character, and slight fruit notes. Slight grapefruit note as it starts to warm up, but not overly fruity.”
Flavor: “Orange zest, grapefruit, slight lemon, and pine up front, followed by a round malt body and then a moderate bitterness. The hops provide some earthy complexity. Slight malt, biscuit note up front that leads to a medium piney hops flavor. Moderate bitterness in the aftertaste. High carbonation creates a slight bite, but that isn’t distracting. Some of the aromatic mustiness comes through in the flavor—from the hops?”
Overall: “The more I drank this beer the more I enjoyed it, but the beer seemed to struggle to find itself. Light bodied and refreshing, it doesn’t overwhelm the palate, but a cloying bitterness appears after the sip—I’d like more of the piney hops flavor and a bit less of the bitterness.”
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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.