ABV: 7.9 IBU: 26
North Coast Brewing Company Le Merle
What the brewers say
“Le Merle is a rustic ale, pale in color, inspired by the rich brewing traditions of the Flanders region. Abundant hops and a Belgian yeast strain contribute exotic aromas of tropical fruit.”
What our panel thought
Aroma: “Spicy notes present with sweetness of malt and orange fruitiness. A hint of lemony tartness and some tropical fruit character. Some herbal notes that work well with the fruit. Not much yeast character.”
Flavor: “Malt sweetness up front. Sweet, maybe even too sweet, but sweetness was well balanced with acidity, hops, and carbonic bite. Mild hop character, earthy and lemony, with excellent yeast esters. Wish it were more carbonated.”
Overall: “Love the fruitiness and balance. A good beer, but really under-carbonated—not enough to carry the aromas and flavors. Could benefit from a little more complexity of flavors. Would work better as a tripel than as a saison.”
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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.