ABV: 7.5 IBU: 70
Cigar City Brewing Jai Alai IPA
What the brewers say
“Pours copper in color with notes of citrus and tropical fruit in the aroma. Flavor has upfront citrus bitterness with a hint of caramel and citrus and tropical fruit hop notes in the finish.”
What our panel thought
Aroma: “Sweet citrus and grassy notes. Complex hop profile that develops as it warms. Cattiness, fruitiness (almost grape-like). Subdued hop aroma with more dank, resiny, pine than citrus. Subtle caramel sweetness and slight apple/pear-like esters.”
Flavor: “Some great juicy hop flavors, almost gooseberry or white-wine like. There’s a prominent malty sweetness that’s balanced out by the bitterness, though bitterness lingers at the end. Grassy notes present. Malt sweetness comes through and finish is almost too sweet.”
Overall: “A little too sweet for a straightforward AIPA, but the hop profile is unique and complex and quite enjoyable. Balance should be more toward hops and bitterness and should not finish as sweet. Very high bitterness to hop flavor ratio.”
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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.