ABV: 7.2 IBU: 65
Schlafly / The Saint Louis Brewery Tasmanian IPA
What the brewers say
“The Tasmanian hops, Galaxy, is a strong, aromatic variety that is different from traditional strains of the Pacific Northwest. Our brewers developed a recipe that showcases the hops’ unique flavors of citrus and pineapple.”
What our panel thought
Aroma: “Nice tropical fruit character with mango and passion fruit. Some lemon grassiness adds some nice contrast to the juiciness. Juicy mango, banana, peach, and pineapple. Very subtle light malt presence—perhaps a little wheat?”
Flavor: “A wonderfully balanced beer that has a huge amount of fruity hops flavor up front that evolve to show more pine and dank character. Strong overripe banana, pineapple, and mango. Suggestions of earthiness are fleeting. Nice silky carbonation on the tongue. As in the aroma, the flavor suggests some wheat and the light fluffiness that implies.”
Overall: “A delicious and balanced beer that highlights the hops selection nicely. A refreshing, not-too-crazy, well-executed IPA. It’s smooth, it’s spritzy, and it just tastes good. This is a great choice any time of year.”
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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.