Style: Mixed Fermentation Farmhouse ale
ABV: 6.8 IBU: 14
Surly Brewing Misanthrope
What the brewers say
“This Belgian-style saison is aged in oak white-wine barrels with Brett. Golden in color, it has notes of tropical fruit wrapped in an oaky horse blanket. It is best served cool and enjoyed alone or with a tolerated companion.”
What our panel thought
Aroma: “Dried cherries, currants, spicy peach and melon, pineapple, sweet esters, and oak. Peppery and clove phenols and some spicy alcohol. Bready malt and a touch of bready crust behind that. Slightly acidic.”
Flavor: “Strawberry, raspberry, lemon, bitter raisins, slight green apple/pear. Underlying spicy/pepper phenols. Tart and funky. Low sweetness with moderate acidity. Some barnyard funk. Mild acidity. Woody hops.”
Overall: “Nicely balanced and very drinkable. A fruity, spicy, slightly tart farmhousey type beer. Sweet and smooth, enjoyable, satisfying. This is a nice Oud Brun, except it is pale!”
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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.