Style: Wheat with Fruit
ABV: 5.1 IBU: 34
Fort Collins Brewery Major Tom’s Pomegranate
What the brewers say
“Aroma of citrus, stone fruit, and milder notes of peppercorn and yeast. The tart pomegranate hits you first but is quickly balanced out by the residual sweetness from the malted barley and wheat. Expect a slightly sweet, tart finish.”
What our panel thought
Aroma: Hefeweizen base beer. There’s a bit of orange citrus, with a tropical medley of papaya, mango, apricot, peaches, lemon, and pear. Love the complexity of these flavors—there’s even a touch of tobacco.”
Flavor: “Amazing, powerful banana esters, with star fruit, mango, peach, and honeydew to accentuate. It’s sweet like unfermented fruit juice, with some acidity throughout, and some woodsy, herbal hops bitterness on the finish. Citrusy orange and lemon, with spicy clove. Just a touch of wheat is evident from the base beer.”
Overall: “It’s like a hefeweizen spiked with citrus or tropical fruit juice. However, the hops bitterness prevents the beer from being cloying. That said, it has some nice complexity and is very drinkable and refreshing.”
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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.