Style: Saison & Farmhouse Ales
ABV: 7.1 IBU: 26
Odell Brewing Company Prop Culture
What the brewers say
“We experimented with PROPagating different combinations of Belgian yeast CULTUREs and blending them in specific primary and secondary fermentations. We let the Saccharomyces cultures do the heavy lifting by converting the bulk of the wort sugars while the Brettanomyces cultures did the fine tuning to round out the flavor profile. The result of our experimentation led to PROP CULTURE, a project of 10+ yeast strains working together to create a fruit-forward collage of flavors such as pineapple, pear, mango, and banana balanced by a clove-like spiciness.”
What our panel thought
Aroma: “A strong floral aroma, with an interesting blend of fruity esters. Slight green banana, peach, apples, plum, apricot, and a little honey. Earthy funk, rustic barnyard, horse blanket, and Brett-y characters emerge as it warms.”
Flavor: “A mix of the floral and fruity Brett characters up front are quickly diminished by the more coarse, cheesy, funky notes. The spice character lingers with the flavors of over-ripe stone fruit, bananas, and a touch of citrus. Carbonation is moderate-to-low, and finishes semi-dry.”
Overall: “Nice complexity to this beer with the floral notes and sweetness that give way to the barnyard funk. The lower carbonation leaves the flavors a bit heavy on the tongue, making the flavors very sweet.”
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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.