ABV: 5.4 IBU: 14
Schneider Weisse Original
What the brewers say
“Amber-mahogany colored wheat beer. Nuances of ripe bananas, clove, nutmeg, and nuts create the aroma. A full-bodied and sparkling beer with a harmonious finish.”
What our panel thought
Aroma: “Hints of wheat crust, wheat bread, mild caramel, dark malt, and caramel sugar. Light rubber phenolics, and vinyl, with some clove. Banana and other fruit esters of sour cherry, raisin, and date. A touch of barnyard, as well as light burnt marshmallow and a touch of alcohol that emerge as it warms.”
Flavor: “Tart and spicy wheat, with dark and melanoidin malts, caramel chews, and toast. A pleasant hit of clove that works so well with the raisin, jackfruit, and mild banana. Subtle burnt sugar, along with a hint of popcorn and minty hops. The carbonation is prickly, and it finishes crisp and dry.”
Overall: “This is darker than other hefeweizens, with the caramel and burnt raisin—it leans more toward a dunkel. It has a touch of burnt flavors and light banana, with low hops spiciness, but a little bit of clove right before the caramel aftertaste.”
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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.