Style: Brett Saison
What the brewers say
“A saison fermented with one Saccharomyces and two Brettanomyces yeast strains that showcases the tropical-fruit esters produced by Brettanomyces.”
What our panel thought
Aroma: “A strong floral aroma comes through up front. Pineapple Brett-funk character adds some earthiness and slight fruitiness. Coupled with the Brett flavors is a strong floral, almost fancy soap-like character. Sweet, fruity, floral, mixed berries, and a hint of funk.”
Flavor: “A mango-like sweetness carries throughout and works with the spice notes. Pineapple and orange Brett funk with a huge rose-floral (geraniol) character. The finish is dry with low bitterness and moderate carbonation. Strong Brett funk, but tempered with some saison yeast fruity ester and malt sweetness.”
Overall: “I enjoyed the blend of the mango fruitiness with the spice. It had some complexity that worked, and the spice from the alcohol heat was nice. Nice pineapple and orange Brett funk, but the rose-floral character is really strong. Some unique and intriguing flavors that play a little against style, but add up for a nice experience.”
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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.