Style: Spice Beer
Great Divide Brewing Co. Nadio Kali Hibiscus Saison
What the brewers say
“Nadia Kali is an inspired saison with cross-cultural influence. Nadia’s ruby pink glow comes from a generous infusion of hibiscus, while ginger root gives it a subtle spice and a hint of woodsy maturity, and lemon peel adds a citrus tartness to keep you on your toes.”
What our panel thought
Aroma: “Some nice malt sweetness. Some pepper and tartness. As it warms, a spiciness comes through mixed with the hibiscus.”
Flavor: “The flavor of this beer hits with some earthiness and pepper character. The spice notes carry through the taste. Some sweetness from the hibiscus. A little on the sweet side, but that plays well with the hibiscus. Clean tart finish. In the back sits some light malt sweetness with a little tartness. The carbonation is moderate.”
Overall: “The joy is the balance between hibiscus and saison. The moderate hibiscus and spiciness bite up front have the intensity of an IPA.”
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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.