Style: Rye IPA
ABV: 7.5 IBU: 75
New Belgium Brewing RyePA
What the brewers say
“Artisan maltster River Bend Malt House of Asheville, North Carolina, kiln a perfect rye. And when you pair gobs of their spicy rye with heaps of spicy hops you get a great Hop Kitchen Beer. This unique, and collaborative, Rye IPA boasts a bold blend of Simcoe, Galaxy, Cascade, and Mosaic hops to bring a thunderous 75 IBU.”
What our panel thought
Aroma: “Intense rye spice aroma with a bit of hops spice and earthiness, balanced by a doughy malt character that was reminiscent of rising bread dough. Bits of orange and black pepper.”
Flavor: “The rye intensity carries through from the aroma, with a thick, sweet maltiness and hops notes that range from grapefruit citrus to jasmine. Crisp and slightly dry finish leaves a lingering bitterness.”
Overall: “A well-presented rye beer that tastes a bit ‘big’ for an American IPA, but balances the malt bill with a solid selection of hops.”
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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.