Style: Flavored Stout
Wicked Weed Brewing Milk & Cookies
What the brewers say
“Hints of cold milk, sweet vanilla, and hearty oatmeal remind us that our memories are forever led by our senses. In this case, we are led home.”
What our panel thought
Aroma: “Cinnamon and raisins come through up front with lots of vanilla. Malt character is very chocolate-forward with just a hint of roast in the background.”
Flavor: “Intense cinnamon throughout that melds well with the roast and chocolate malts. Sweetness that fades slowly but lingers into the finish. Malt chocolate (accentuated by the vanilla) with a hint of roast. Lactose comes through that adds a smoothness and sweetness. A bit like an oatmeal-raisin cookie or holiday baked treats. Alcohol evident and warming.”
Overall: “This beer is sweet and warming and would be perfect with holiday desserts (heck, any desserts). The special ingredients were the focus, but the stout character provided a perfect foundation.”
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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.