Style: Saison/Farmhouse Ale
Stone Brewing Company/Dogfish Head Brewery Saison du Buff
What the brewers say
“This saison has been infused with a herbaceous blend of locally harvested sage, lemon thyme, rosemary, and parsley and dry-hopped with Citra hops for a refreshing finish.”
What our panel thought
Aroma: “Lots of fresh herbs—sage is very strong, but it is hard to get anything else off of the nose. Some mild sweetness in the back. Intense herbal aroma of basil, mint, lavender, and sage.”
Flavor: “There is a bounce between the herbal sage notes and the sweetness from this beer, however the beer is left with a bitterness from the spice that takes over in the finish. Low carbonation and astringent on the finish. Crazy herbal notes—sage, juniper berry, pine taste like you’ve grabbed a bunch and rubbed it in your hands.”
Overall: “Too much sage for this one—the herbal spice took over both the nose and the flavor. Very herbal beer with lots of basil and floral notes. A genuinely crazy amount of herbs—like a very strong cup of tea with a shot of gin. Could be fun to use as a mixer in a cocktail.”
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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.