Style: Berry Quick Sours
What the brewers say
“If a shortcut through the woods beats the heat, why not take it? Though nontraditional, Shade’s blackberries and sea salt quench thirst on any sunny day.”
What our panel thought
Aroma: “A very muted aroma, with a touch of raspberry and floral notes, including green apple, with not a lot of fermentation character. The light earthiness and leather notes lend some complexity. The nice, bright acidity is reminiscent of yogurt mixed with a healthy amount of raspberry jam and honey.”
Flavor: “Light raspberry up front with a hint of tart funk to support, but very subtle and muted. A nice honey-like sweetness and fruitiness are expertly balanced with the complex acidity. The body is very light and thin, with a soft malt note, and a slight buttery/nutty finish.”
Overall: “The fruit is subtle and restrained, allowing the fermentation character to come through. There is a complexity in the base beer and sourness that only serves to accentuate the fruit.”
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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.