Style: Imperial Stout
Melvin Brewing Ruckus
What the brewers say
“Clean alcohol flavor. High hops level and residual sweetness. Thick like oil.”
What our panel thought
Aroma: “Rich roast and chocolate, with medium-high sweetness and milk chocolate. Sweet dark malt flavors, with burned sugar and dark chocolate, low apricot, and fruity yeast esters. There’s an almost cola-like quality to the aromas. The complexity builds as it warms, with more of the roast, moderate alcohol, and smoke emerging. Overall, however, the aromas are pretty muted.”
Flavor: “Heavy roast, with medium dark chocolate and a rich malt flavor. It’s sweet throughout, but just enough to balance the bitterness. Apricot, melon, and fruitiness accent the roast. A bit of alcohol warmth creeps in, but it isn’t harsh and grows into the finish. Finishes rich and sweet, but somehow dry.”
Overall: “This beer is roast-forward, with the coffee and chocolate weaving in nicely with the sweetness. The apricot is really interesting, and it’s a new dimension to the style that I don’t think I’ve had before. The richness and depth of the complexity make this beer very enjoyable.”
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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.