Style: Brett Farmhouse Ale
Brasserie Dunham Saison du Pinacle
What the brewers say
“Hoppy farmhouse ale brewed with rye, oats, and wheat and hopped with Australian and American hops. Fresh, lively, and hoppy when young, this beer also benefits from a bit of aging to reveal its Brettanomyces character of farmhouse funk.”
What our panel thought
Aroma: “Juicy tropical hops—lot of grapefruit and a bit of passion fruit. A bit of citrus esters maybe, but hops dominate. There’s a freshness about the aroma of sweet tropical fruit—pineapple and mango and more rustic Brett flavors in the background.”
Flavor: “Big juicy tropical citrus hops with a slight orange tang and hint of herbal. Fruit character hits with pineapple, mango, and gooseberry, but it quickly fades to a thin bitter beer with some harsher Brett flavors and slight hops astringency.”
Overall: “Big juicy aroma is awesome, but hops bitterness is way over the top and astringent, which makes this difficult to drink (like Malört). An intriguing concept for a beer, with a ludicrous amount of hops flavor, but the beer gets so dry and bitter that the original concept is lost in the final product.”
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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.