Style: Imperial New England-Style IPA
Brew Gentlemen Kabuto
What the brewers say
“Tropical fruit, apple orchard, herbal, papaya.”
What our panel thought
Aroma: “Big mango, orange, and cream. A curious blend of earthy, grassy, and fruity hops. The earthiness has odd hints of red peppers and nondescript spiciness. Medium malt toast.”
Flavor: “Tastes like a delicious casserole. Lots of curious flavors—roasted sweet red peppers, dank notes, and a hard-to-place umami richness. A bit boozy, but the crazy flavors hold up to it. The fine carbonation and slight sweetness remind you of the strength. A slight dank character as it warms, and it finishes with a light sweetness while the alcohol lingers.”
Overall: “Dangerously drinkable for all its strength. The tropical fruit flavors keep this beer fresh and appealing. It’s a bit of a departure from other examples within the style, with some really curious flavors that challenge, but reward at the same time.”
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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.