Style: Gluten Free
ABV: 5.1 IBU: 13
Lakefront Brewery New Grist
What the brewers say
“Brewed from sorghum and rice. Aroma is light and fruity. Flavor is crisp and re- freshing, yet fruity and smooth. Hints of green apple slice through the maltiness of the sorghum.”
What our panel thought
Aroma: “Candy notes, almost a hint of bubble gum and lots of fruit, mostly pear and apple with some grassy sweetness. A sorghum-like doughy flavor, very subtle sulfur note, along with a spicy Noble hops character.”
Flavor: “Bubble gum, sweet candy, cherry, pear, and apple. A strong fruity flavor with notes of citrus and melon. Hops flavor is subtle. High carbonation and dry finish. The graininess is lightly sweet and followed by an out-of-balance biting hops bitterness that has a hint of spiciness.”
Overall: “Very fruity cider character with green-apple notes. This tastes more of a cider than a beer and not like a pilsner. Bitterness is unbalanced. The fruitiness from the grain and the subtle hops spiciness makes this interesting, just a bit too fruity for my tastes, especially for a pilsner.”
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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®.
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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.’
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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.