What the brewers say
“Gentle spicy wheat and yeast aromas blend with mildly bitter hops. The invigorating carbon dioxide ensures its typical liveliness. ”
What our panel thought
Aroma: “The aroma is pretty faint, but there is a touch of candy fruitiness and light hops. Some honey, burned sugar, and a sweet malty undertone. Medium fruit esters of banana, pineapple, coconut, and kiwi. An indistinct spicy phenol as well, but it isn’t clove.”
Flavor: “A cornucopia of fruits: kiwi, watermelon, cherry, pineapple, and lychee nut. Bready malt is more Pilsner than wheat, with toasted bread verging on coconut, caramel, and burned sugar. While the impression is sweet, the beer isn’t all that sweet. Crisp hops bitterness, with a bit of grass. Some spiciness emerges in the middle of the sip and fades quickly to a finish with light bread and herbal hops flavors.”
Overall: “This was a fruit bomb with the tropical and stone fruits and perfume. It’s hard to think of this as any kind of regular wheat. With a bit more date, raisin, heavy body, and alcohol warming, you might have a nice old ale.”
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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.