Style: Mixed Fermentation Farmhouse ale
ABV: 7.0 IBU: 14
Perennial Artisan Ales Merna
What the brewers say
“A mixed-culture ale brewed with lots of wheat and gently hopped to give the yeast-and-bacteria culture the ability to be fully expressed. Aged for 8 months in oak wine barrels, then package- conditioned. Pours golden-orange and has a sweet-tart/funky aroma rounded out by the oak presence.”
What our panel thought
Aroma: “Stewed fruit and oak barrels with spicy phenols, slight vegetal character. Behind that there’s orange and pineapple and a bit of bready malt. Lightly sweet, some alcohol notes.”
Flavor: “Pineapple, citrus, orange. Sour. Tartness, low sweetness, no bitterness. Some smooth sweet malt.”
Overall: “A tart and acidic glass of white-grape must that is balanced by some oak-soaked vanilla. The combination of flavors works okay and creates an interesting result. Just a bit of vinegar/acetic acid adds depth but may go a bit too far for some.”
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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.