Style: Spice Beer
The Brew Gentlemen The End
What the brewers say
“A Russian imperial stout with vanilla, aged in whiskey barrels.”
What our panel thought
Aroma: “Cocoa powder, bittersweet chocolate, and coffee notes, supported by a crystal malt sweetness, reminiscent of caramel, with a hint of freshly cut oak chips at the end.”
Flavor: “Rich dark chocolate. The vanilla is fairly subtle and brings out the chocolate character rather than sticking out as vanilla. A bit of oak and toasty marshmallow reinforce the campfire feel. Mild roast gives way to some sugar sweetness.”
Overall: “Great example of the style that’s absolutely delicious if just a bit too safe to be truly one-of-a-kind. Great balance between malt, barrel, adjuncts, and mouthfeel with a depth of quality in the defining vanilla character that sets it apart. There are some top-tier barrel-aged stouts with vanilla that I enjoy more than this, but you could count the number of them on your fingers alone.”
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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.