Side Project Brewing Jammy
What the brewers say
“A collaboration brewed with Casey Brewing and Blending, Jammy is a saison that was fermented and aged with mixed cultures from both Missouri and Colorado in French oak wine barrels for eight months on Missouri blackberries before being naturally bottle conditioned.”
What our panel thought
Aroma: “Big juicy ripe blackberry notes with a touch of lactic sourness in the background. Vinous, like red wine. Dark fruit, dried cherry, and blueberry. Peppery and almost earthy.”
Flavor: “Well-balanced fruit and sourness without being overwhelming. The blackberries are super juicy and ripe. Lots of the berry-skin flavor and feel. A touch of acetic in the finish. Make my teeth squeaky. Very wine-like—dry and tannic.”
Overall: “Nice blackberry flavors with just a touch of sweetenss but with a tart dry finish. The fruit and sourness play off of each other well, and the tannins make you want another sip. This beer is very interesting and enjoyable; the wine-like character is really nice.”
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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.