Style: Quick Tart and Sour Beer
What the brewers say
“Brewed with spelt and barley malts, Köpenickiade is a clean, fresh twist on old Berlin’s unique sour specialty weissbier.”
What our panel thought
Aroma: “An herbal Asian spice hits the nose at the start, with hints of sweet and tart apple in the back. Light acidity on the nose, as well as some medium stone-fruit esters and citrus notes. Red apple notes, with some earthiness combine in the mix, and as it warms the head dissipates and the sweetness vanishes.”
Flavor: “Sour apple notes combined with some tartness of the lactic acid up front, along with some woody funkiness and a hint of sweat from the kettle sour. The low hops bitterness doesn’t get in the way of the tartness. Notes of dry apple with a medium dark fruitiness that could be mango, mixed with white grape."
Overall: “This one is light on body and tartness and low in complexity with a less-than-memorable aftertaste. The body of the beer had a difficult time supporting the fruit-like sweetness, and a bit more carbonation might bring out some of the complexities in this beer.”
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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.’
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.