Style: Session IPA
ABV: 4.9 IBU: 35
Oskar Blues Brewery Pinner Throwback IPA
What the brewers say
“With tropical fruits, citrus juices, pineapple, and spice berry up front in the aroma and flavor, the biscuit and toasted bread at the back balance out all the hops and make a great finish.”
What our panel thought
Aroma: “Tropical fruit punch, honeydew melon, pineapple, papaya, and vanilla cake frosting. Light malt background— mildly bready. Light grassy finish like a fresh-mown lawn. Complemented by light fruity esters.”
Flavor: “Vanilla, mint, tropical fruits, and a light caramel malt sweetness make for a unique flavor. Crisp carbonation and a light body deliver refreshment upon which the interesting flavors are layered. Hops bitterness is appropriately firm and completely in balance. Fresh and juicy. Aftertaste features a soft, rounded bitterness. Light but not thin-bodied.”
Overall: “The vanilla cream aspect makes this one of the more unusual session IPAs out there, but it’s a risk that works well. Tropical fruits add complexity, and the light body makes it refreshing. A fun, unique choice in a eld of homogeneity. Very nice. Very refreshing and crisp.”
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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.’
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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.