Style: Double IPA
ABV: 8.5 IBU: 120
Wormtown Brewery Hopulence
What the brewers say
“Emphasizing Amarillo, Horizon, Summit, and Glacier hops with support from five other American varieties. Hops were added in every conceivable part of the brewing process.”
What our panel thought
Aroma: “Skunky dankness, lemony hops, and notes of grainy sweetness. A little citrus character in the back adds sweet fruit-juicy notes. Elements of tropical fruits, dried morel mushrooms, freshly tilled soil, and orange.”
Flavor: “Bright and clean hops profile fades quickly into a nice, lightly sweet grainy finish. Simple and clean. Lemon tartness and light pine flavors dominate. The hops fruit character is showcased here and carries through the finish. A slight bitterness but not too bitter. Some nice warmth is present in the finish as well. Appreciable malt body leads to a long, smooth, balanced finish.”
Overall: “Simple for a double IPA, but quite balanced. Rather full-bodied. Just enough bitterness to cut through the malt and lots of citrus notes with a big dank/earthy punch. Those who don’t love super-bitter IPAs will really enjoy the balance in this. This beer was great. ”
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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.