Brasserie de Blaugies Saison D’Epeautre
What the brewers say
“Very dry and light, this is one truly feisty brew, with an outrageous pop and a long-lasting head. The aroma is heady and musty, unmistakably Belgian, and a lot like champagne. The taste delivers on the promise of the nose.”
What our panel thought
Aroma: “Light lemongrass note with low peppery esters. Medium white-grape note with a mild sweetness and slight apple and Brett notes. Big lemon and earthy funk. Wet hay.”
Flavor: “Fruity grape notes with a light lemon note and a high carbonic bite toward the end of the sip. Light body. Farmhouse characteristics with an apricot tartness. There’s a bit of sweetness up front that plays well with the citrus and quickly transforms into moderate acidity and low bitterness. Very dry finish and moderate-high carbonation.”
Overall: “The subtle herbal and earthy notes provide balance and give this beer a refreshing and inviting flavor and aroma while complementing the blend of citrus and funk notes. Tart dry finish with moderate-high carbonation makes this very refreshing, and the mild acidity/tartness balances the expectation of sweetness.”
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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.