Style: American Wild Ale
The Bruery Rueuze
What the brewers say
“A blend of our sour blonde ale that has aged several months to several years. Notes of hay, barnyard funk, apricots, and olives play wonderfully with the balanced acidity.”
What our panel thought
Aroma: “Moderate sweaty horse Brett with a touch of acidity, touch of pineapple and strawberry, grape and grapefruit, and moderate apricot/peach. A touch of dry or late kettle hops. Notes of lemon tart candy.”
Flavor: “Moderate tartness up front with stone fruit (plum, peach, apricot, very light cherry), and a moderate Brett earthiness (but not bitter). Rich, complex fruitiness accented by high carbonation. Aftertaste is semidry with very enjoyable lacto sourness that’s balanced by enough malt flavor to create a nice, round impression on the tongue.”
Overall: “A thirst-quenching sour with pleasant balance between acidity and sweetness and a significant amount of stone-fruit flavor. This an easy-drinking, yet complex sour. Very well-done. Great sour notes up front with fruitiness of cherry, grapefruit. I love this beer. It’s pure, balanced sourness with great body.”
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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.