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#231

CRAFTY CUTS

29 Sep 2015 By

All the wonderfully weird beers you should be drinking.

As the craft brewing industry continues to grow, it continues to get weirder—in the best way possible. Beer is better than it’s ever been, thanks to experimental hops, funky yeast strains, and a spirit of hackerlike ingenuity. It’s not just craft, it’s science.

Craft Beer info

 

Saisons Traditionally farmhouse ales, these highly carbonated, pleasantly tart summer brews have recently exploded in popularity.

Brooklyn Sorachi Ace

Brooklyn Brewery, NY (7.6% ABV). A classic unfiltered saison that uses Sorachi Ace hops to give it an extra-bright and spicy punch.

Hennepin

Brewery Ommegang, NY (7.7% ABV). A moderately hoppy drink with a crisp start, a malty sweet middle, and a refreshingly bitter finish.

Saison-Brett

Boulevard Brewing Company, MO (8.5% ABV). Dry-hopped and bottle-conditioned with yeasts like Brettanomyces, this saison manages both zippiness and a wonderful yeasty stank.

 

IPAS. These American versions of India pale ale no longer need to be super-alcoholic for sea voyages—so their big hops are used for flavor, not camouflage.

Sculpin IPA

Ballast Point Brewing Company, CA (7% ABV). Lighter body helps bring out hop flavors like apricot, peach, mango, and lemon. (There are grapefruit- and habanero-forward varieties as well—both as delicious as they sound.)

Fresh Squeezed IPA

Deschutes Brewery, OR (6.4% ABV). Despite the name, there’s no fruit, but plenty of Citra and Mosaic hops give this IPA its super-citrusy flavor profile.

Dogfish Head Brewery, DE (6% ABV). The innovative boiling process for this eminently drinkable East Coast IPA involves fresh hops being added 60 times over an hour, which imparts plenty of citrus, cedar, pine, orange, and grassy flavors.

 Craft Beer USANumber of breweries in the US of A.

Sours. Rooted in Belgian styles like lambics and gueuzes, these acidic, bacteria- and yeast-enhanced beers have exploded in the States.

Raspberry Tart

New Glarus Brewing Company, WI (4% approx. ABV). This Midwestern favorite brews its fair share of sours, but none like this berry-packed delight that goes down like a superfruit champagne—seriously, drink it from a flute if you can.

Dogpatch Sour

Almanac Beer Company, CA (7.5% ABV). A little boozier than most sours, this Bay Area brew uses California cherries and the bacterium in San Francisco sourdough starter Lactobacillus sanfranciscensis.

Duchesse de Bourgogne

Brouwerij Verhaeghe, Belgium (6.2% ABV). This is the perfect starter to see if you have a palate for the style—on the sweet side but with the distinct vinegar scent and tartness common to any worthy sour.

 

Wheats. Light and often fruity, wheat beers are refreshing but still flavorful, thanks to prodigious carbonation. Great even for non-beer lovers.

Unfiltered Wheat Beer

Boulevard Brewing Company, MO (4.4% ABV). This cloudy, straw-colored Midwestern standby is perfectly balanced: easy-drinking citrus tempered by a tinge of hoppy bite.

Oberon Ale

Bell’s Brewery, Inc., MI (5.8% ABV). Mild hops and light malt make it a great tool for the hard work of relaxing—no wonder it’s a summer staple for Michiganders.

A Little Sumpin’ Sumpin’ Ale

Lagunitas Brewing Company, CA (7.5% ABV). Surprisingly potent and unapologetically hoppy—at 65 IBU (international bitterness units), it’s smack in IPA range—it’s not for beginners.

Allagash White

Allagash Brewing Company, ME (5.0% ABV). A New England hat tip to the Belgian witbier style takes its light, spicy flavor from orange peel and coriander.

 

Lighter ales. Blonde, summer, Kölsch—there are lots of varieties of lighter ales, but all are perfect for the warmer months.

Somersault Ale

New Belgium Brewing, CO (5.2% ABV). Light and tangy citrus notes complement juicy peach and apricot flavors in this once-in-a-harvest-moon summer seasonal.

Krankshaft

Metropolitan Brewing, IL (5.0% ABV). The most popular beer from the leader of Chicago’s new school—a light, lemony ale that’s easygoing enough for you to enjoy a few.

Wünderbier

Ninkasi Brewing Company, OR (4.4% ABV). Fermented at higher temperatures like an ale but finished cooler like a lager, this one is only around through August, so act fast.

Read all about it at Wired

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