ABV: 6.3 IBU: 60
Spice Trade Brewing Sun Temple IPA
What the brewers say
“A juicy and tropical fruit-forward New England–style IPA. Notes of peach, citrus, and mango. Excessively hopped with Eldorado, Citra, and Simcoe hops.”
What our panel thought
Aroma: “Red berry, concord grape, fruit leather, orange vanilla creamsicle with a touch of mango and pineapple. There’s a slight earthiness and black pepper spice. Strong mix of malt and bubblegum. Smells like Chinook, Centennial, and Cascade hops.”
Flavor: “Caramel malts are strong in the flavor, but a present bitterness helps round it out. It’s missing the juicy component NE IPA is known for. Tastes very PNW IPA style (resinous). Orange, lemon, mango, pineapple hops characteristics with a touch of vanillin and light floral notes beneath. Body is a bit thin, and that is accentuated by how dry the beer finishes. Carb is good. Significant bitterness throughout, but it fades with a slightly sweet kiss.”
Overall: “Not as hazy as most NE IPA, more focused on Old School hops and malt but with the estery component mixed in. Overall too bitter, but the hops profile is well executed and complex. Not one I would want many of, but I’d finish the pint.”
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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.