Stillwater Artisanal Stateside Saison
What the brewers say
“Naturally brewed with the finest European malts and fresh aromatic hops from the United States and New Zealand. It’s then fermented using a classic farmhouse ale yeast and bottle conditioned to enhance stability.”
What our panel thought
Aroma: “Low malt aroma with slight grain present. Very complex aroma—light pepper phenol with a blend of tangerine and lemongrass, white grape, and tea-like hops all fairly balanced. A bit of Lifesavers candy.”
Flavor: “Lemon and lemongrass dominate with slight apple and pear flavors in the middle. Finishes with a very prominent lemon bittering flavor that lingers. Slight tartness on the back/finish. Finish is bitter but not astringent. Medium body and carbonation. Earthy tea-like hops blend with fruity tangerine esters and spicy peppery phenols.”
Overall: “Very good beer—juicy and fruity yet bitterness provides a pivot point for the beer. Hops are prominent but complementary to the esters and phenols. Maybe a bit sweet throughout for the style but still balanced with acidity and bitterness. The hops bitterness and flavor take center stage.”
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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.’
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.