Top 100 Beers of 2021
The best of The Beer Connoisseur® magazine's Official Review in 2021, including a whopping 13 World Class rated beers as evaluated by our judges.
Story by:
Editorial Dept.
Each year, we collect the highest-scoring beers evaluated in the Official Review and combine them into a list of the finest examples. 2021 featured a vast variety of terrific brews, and we’ve highlighted the boldest and brightest in this best-of list for the year that was.
Hazy IPAs continued to dominate fermentation tank space and retail shelf space in 2021, with a number of our top beers of the past year falling under that catch-all hazy IPA category. As always, barrel-aged stouts and other dark beers were immensely popular among our judges, as those powerful flavors and aromas are hard for any true beer connoisseur to resist.
While this list is heavy on the styles above, what makes craft beer so wonderful is that any well-executed brew gets a chance to shine, and this list is replete with more niche styles such as near-flawless international pale lagers, thirst-quenching fruited sours and spiced stouts.
We hope that you enjoy exploring this list of the Top 100 Beers of 2021 and that you use it to seek out the finest brews near you in the coming year. Cheers!
ABOUT THE OFFICIAL REVIEW
The Official Review is conducted in a single-blind tasting format that adheres to the Beer Judge Certification Program 2015 Style Guidelines. This method provides the best opportunity to rely on facts and to avoid favoritism, ensuring a level playing field for all brewers. It serves both the industry and the consumer to have unbiased and objective scores from qualified experts.
In effort to provide the most credible evaluations, The Beer Connoisseur hand-selects judges with a minimum BJCP ranking of “National” or Master Cicerone®. Judges are required to work with an assistant that handles beer prior to evaluation, and breweries are not allowed to solicit judges directly.
In the single-blind tasting format, judges are presented with a chilled, properly poured beer and given its style category. Scoring is then done on the following basis using a 100-point scale: Aroma (24 points), Appearance (6 points), Flavor (40 points), Mouthfeel (10 points) and Overall Impression (20 points).
The score breakdown is as follows:
100 to 96: World Class – You need this beer in your life.
95 to 91: Exceptional – Don’t hesitate.
90 to 86: Very Good – A brew to savor.
85 to 75: Average – Somewhat unimpressive.
74 and below: Not Recommended – Just walk away.
#100
91
Dabinett
Snow Capped Cider
#99
91
Old Reynard
Social Fox Brewing
#98
91
TROOPER Fear of the Dark
Robinsons Brewery
#97
91
Birthday Month Flowers and Fruit Double IPA
Wild Leap Brew Co.
#96
91
Coconut Jucifer
Gnarly Barley Brewing Co.
#95
91
Situational Ethics – Maple Scotch Barrel-Aged S’mores Imperial Stout
Monday Night Brewing
#94
91
pFriem + Alesong
pFriem Family Brewers
#93
91
Chocolate Chip Cookie Stout
Pontoon Brewing
#92
92
NITRO Cali Creamin’
Mother Earth Brew Co.
#91
92
Diablo Colorado
Bruz Beers
#90
92
Apple Brandy Barrel Aged Barleywine
pFriem Family Brewers
#89
92
Low Road Brown Ale
Low Road Brewing
#88
92
Tastes Like Beer
Low Road Brewing
#87
92
Fruit Cup Vol. 2
Pontoon Brewing
#86
92
Speedy, the 3-Legged Cat
Metazoa Brewing Co.
#85
92
Features & Benefits IPA
Stone Brewing Co.
#84
92
Bretta III
pFriem Family Brewers
#83
92
XXOLO Aureo Cerveza
Garage Brewing Co.
#82
92
Heavenly Helles
Church Street Brewing Co.
#81
92
Barrel-Aged Brownie Batter Blend #2 Base
Pontoon Brewing
#80
92
English Pale Mild Ale
Wallenpaupack Brewing Co.
#79
92
Gingerbread Murder Scene
Pontoon Brewing
#78
92
Cinnabun Pastry Stout
Garage Brewing Co.
#77
92
Panic Button
Monday Night Brewing
#76
92
He Is Resin
Gnarly Barley Brewing Co.
#75
92
Tierra Madre
Mother Earth Brew Co.
#74
92
Quad Stack
Pontoon Brewing
#73
92
2021 New Year Cuvée
pFriem Family Brewers
#72
92
The Knights Who Say NEIPA
Pontoon Brewing
#71
92
Night Nurse
Fogtown Brewing Co.
#70
92
Birthday Month Mango Cryo Hop IIPA
Wild Leap Brew Co.
#69
92
DDH Hoppopotamus w/ Strata
Metazoa Brewing Co.
#68
92
pFriem Pale Ale
pFriem Family Brewers
#67
93
Redux: On Vanilla Clouds – Marshmallow Milk Stout
Garage Brewing Co.
#66
93
Righteous Red Ale
Church Street Brewing Co.
#65
93
There’s No Crying In Baseball
Evil Genius Beer Co.
#64
93
Euphonia Pilsner
New Realm Brewing
#63
93
Barrel Aged Russian Imperial Stout
Gnarly Barley Brewing Co.
#62
93
Estate Kriek
pFriem Family Brewers
#61
93
Surf Rock Candy Shandy
Pontoon Brewing
#60
93
La Baie Sauvage
pFriem Family Brewers
#59
93
Wickson Crabapple
Snow Capped Cider
#58
93
Peanut Butter Cup Cassowary
Hardywood Park Craft Brewery
#57
93
Chuck’s Porter
Church Street Brewing Co.
#56
93
Kindling
Odell Brewing Co.
#55
93
Russian Rhapsody
Church Street Brewing Co.
#54
93
pFriem Czech Dark Lager
pFriem Family Brewers
#53
93
Boat Ramp Champ
Cape May Brewing Co.
#52
93
Barrel-Aged Hypnic Jerk
Gnarly Barley Brewing Co.
#51
93
Maple Barrel Aged Barleywine
pFriem Family Brewers
#50
93
Blood Orange Hefeweizen
Garage Brewing Co.
#49
93
Samuel Adams Just The Haze
The Boston Beer Co.
#48
93
pFriem Coconut Stout
pFriem Family Brewers
#47
94
Jameson Barrel Aged Purple Monkey Dishwasher
Evil Genius Beer Co.
#46
94
High Pines
Highland Brewing Co.
#45
94
Alpha Abstraction Vol. 18
Wild Leap Brew Co.
#44
94
Frog-Get About It
Metazoa Brewing Co.
#43
94
Sprezzatura
Arches Brewing
#42
94
Planet Juice
Gnarly Barley Brewing Co.
#41
94
ASW Barrel Aged Vanilla Ice Cream Stout
Wild Leap Brew Co.
#40
94
Good Monster
Collective Arts Brewing
#39
94
Radeberger Zwickelbier
Radeberger
#38
94
Beach Cruiser IPA
Garage Brewing Co.
#37
94
Yurei
Arches Brewing
#36
94
This Boi Is C H O N K Y: Horchata
Pontoon Brewing
#35
94
Situational Ethics – Vanilla Barrel-Aged Affogato Imperial Stout by Monday Night Brewing
Monday Night Brewing
#34
94
Lost Carnival
Gnarly Barley Brewing Co.
#33
94
Fruitopia Berliner Weisse
Garage Brewing Co.
#32
94
Blueberry Pancake Pastry Stout
Gnarly Barley Brewing Co.
#31
94
LMN ADE
Wild Leap Brew Co.
#30
94
Bourbon Barrel Raspberry Stout with Vanilla Beans
Hardywood Park Craft Brewery
#29
94
Focal Banger
The Alchemist
#28
94
Rye Whiskey Barrel Aged Imperial Brown Ale
pFriem Family Brewers
#27
94
Port Aged Barleywine
Low Road Brewing
#26
95
Chocolate Peanut Butter Porter
Wild Leap Brew Co.
#25
95
Campfire Coffee Stout
Gnarly Barley Brewing Co.
#24
95
Jam Up The Mash
Collective Arts Brewing
#23
95
Samuel Adams Wicked Easy
The Boston Beer Co.
#22
95
Big IPA
pFriem Family Brewers
#21
95
Gr8fruit Double IPA
Wild Leap Brew Co.
#20
95
Rebellious Red Head
Low Road Brewing
#19
95
Grandpa’s Pipe
Seedstock Brewery
#18
95
Christmas Island
Hardywood Park Craft Brewery
#17
95
Alpha Abstraction, Vol. 16
Wild Leap Brew Co.
#16
95
Mango Margarita Gose
Gnarly Barley Brewing Co.
#15
95
Llama Mama Milk Stout
Darwin Brewing Co.
#14
95
Heady Topper
The Alchemist
#13
96
Alpha Abstraction, Vol. 15
Wild Leap Brew Co.
Chief Brewing Officer Chris Elliott Talks Alpha Abstraction, Vol. 15
Who was responsible for this beer’s recipe?
I developed the base beer for this recipe, and my brewers helped me experiment to find the featured hop.
What sets this beer apart from other examples within the style?
While many NEIPAs follow the template of a drier, softer IPA, we decided we wanted this beer to be as close to fruit juice as possible. The beer is a sweet, tart IPA with aromas and flavors from the featured hop.
What makes this beer truly World Class?
This is the fifteenth volume of this beer series, and we have really dialed in the recipe to allow the featured hops to be very expressive. We want the drinker to get an “abstract” of the aromas and flavors of the main hop.
What is your favorite aspect of this beer (flavor, aroma, mouthfeel, etc.)?
I love the body in this beer. It reminds me of carbonated orange juice!
How popular is this beer among your faithful fans?
This has become the most-requested beer that we produce.
Where does this beer’s name come from?
Our CEO Anthony Rodriguez came up with this name during a brainstorming session. We wanted to make a series of beers that each featured a different hop, and to give the consumer an “abstract” of the nuances of each hop.
Is this your “desert island beer?”
This is definitely one of my favorite beers.
Can you describe this beer in 10 words or less?
Sweet and tart pure hop juice.
Do you know a story – or have a personal story – that revolves around this beer?
I actually heard the same story a few times about this beer. I have had multiple people in our taproom tell me that they absolutely hated IPAs, and this beer changed their mind and became their favorite. That is always a great story to hear!
Judge’s Second Opinion
Since the days when dinosaurs roamed the earth, connoisseurs of fine craft beer have been seeking out world-class IPAs. Well, maybe not that long, but you get the picture. What defines a world-class IPA, or in this case, a double IPA? It takes a very skillful brewer that can create a wellbalanced beer that showcases fresh and bright hop character using hop varieties that create a symphony of aromas and flavors. Although limited during the early days to mostly American-style hops, today’s IPAs now feature nearly any hop variety. Hop bitterness is also a key feature, which may be high to absurdly high, but should also remain smooth throughout. It also requires complementary background notes of base and/or specialty malts and alcohol and may have light fermentation esters to create even more intrigue, although these can be difficult to develop behind the hops. Although hops are the focus of this style, these other characteristics are needed as you don’t just want a glass of hop juice.
As you can see, one of the more difficult accomplishments in the brewing world is to create a delectable double IPA, as making all of this come together can be a little challenging because the hops must wrangle with a larger malt bill to be focused and present. With this in mind, Wild Leap’s Alpha Abstraction, Vol. 15 hits on all cylinders. It features that symphony of hops, combining an intense resiny, pungent hop aroma and flavor that pleases the drinker as it transitions more into mixed tropical fruit and light stone fruit. The hops are fresh and bright throughout. The bready malt, light alcohol and high yet smooth hop bitterness provide excellent balance to create an extremely pintable and enjoyable beer.
Wild Leap Brew Co. is a relative newcomer to the brewing scene, having only been in operation since 2017 in LaGrange, Georgia. During their first four years they have developed an impressive lineup and wide variety of beer styles that includes sour ales, barrel-aged beer, fruit and spice beer and several different types of IPA. My only regret is that their beer is not available in my part of the country, so please excuse me while I go book my trip to Georgia. In other words, if you can find it, grab it. – Randy Scorby
#12
96
Jet Black Scream
Gnarly Barley Brewing Co.
Head Brewer Joey Charpentier Talks Jet Black Scream
Who was responsible for this beer’s recipe?
This one was mine.
What sets this beer apart from other examples within the style?
I would say it’s the controlled use of roasted malt in this brew. It can be so easy to go overboard with that and cover up the hop character too much, but our brewing team managed to keep an elegant balance in this hoppy yet malty dark IPA.
What makes this beer truly World Class?
It’s definitely the balance. This style is so hard to nail down. If there’s either too much roast or too much hop character, it’s no longer the correct style.
What is your favorite aspect of this beer (flavor, aroma, mouthfeel, etc.)?
The perfect blend of roast and pine notes.
How popular is this beer among your faithful fans?
Extremely. We had a great response to this release. People keep asking for another batch all the time, and we can’t wait to brew one.
Where does this beer’s name come from?
This beer’s name is inspired by a song by sludge metal band Acid Bath. Metal. Beer. Screaming into the void. Seemed a fitting name for this brew.
Is this your “desert island beer?”
I think we nailed this one so I wouldn’t mind having a lifetime supply of this to drink.
Can you describe this beer in 10 words or less?
Roasty, piney perfection.
Do you know a story – or have a personal story – that revolves around this beer?
No real stories come to mind, but we did have a great time brewing this beer with the South Louisiana Craft Beer Club!
Judge’s Second Opinion
Gnarly Barley Brewing Co.’s stated focus, or what I interpret as their mission, is to provide a truly original experience by blurring the lines of traditional beer styles. This is a bold statement and yet a noble undertaking, particularly given the explosion of craft beer. Yet, the husband-and-wife team of Zac and Cari Caramonta, along with their ever-expanding team in Hammond is doing just what they said they would. I had the distinct pleasure of discovering Gnarly Barley earlier this year when I received a box containing Jet Black Scream, among other tasty libations (you can read about one of those later).
Jet Black Scream is Gnarly Barley’s signature black IPA, offered to their loyal patrons as a limited release. While black IPAs lack the mainstream attention that other IPA variants enjoy, do not overlook this beautifully crafted beer. And, black IPA, by its very existence as a style, albeit a specialty style, is a mashup of two popular and long-standing styles, IPA and stout. Gnarly Barley certainly crafted a beverage that takes the best of both and combines them to make an even better whole, where one plus one does indeed equal three. The rich, dark malt lends chocolate, nuttiness and roast while allowing the fresh hops to provide bitterness among assertive West Coast hops. We are talking Amarillo, Centennial and Citra hops here – hops that embody bold West Coast IPAs while Crystal 45 and 60 malts provide rich caramel notes, and the Midnight Wheat malt addition offers roast and chocolate notes sans bitterness, allowing the hops to provide that instead.
Judging solely on my experience with Jet Black Scream, I can say emphatically that this beer embodies Zac and Cari’s mission of providing a truly original experience by blurring the lines of traditional beer styles. I would be remiss if I did not also offer encouragement for this beer’s return, and when it does return, to encourage experimentation with food pairings. Having grown up a couple of hours from New Orleans, I know the cuisine of Southeastern Louisiana is ripe for pairing with this beer. This beer is bold and assertive enough to stand up to a spicy jambalaya or quench your thirst at a low country crawfish boil. – Brad Darnell
#11
96
Jockamo Juicy IPA
Abita Brewing Co.
Head Brewer Mark Wilson Talks Jockamo Juicy IPA
Who was responsible for this beer’s recipe?
The creation of Jockamo was a team effort from all our brewers. We knew what we wanted to create when we began pilot brewing the beer. We worked together to test various versions until we developed the one that we all enjoyed, and that’s the one we released.
What sets this beer apart from other examples within the style?
When we started crafting the recipe and making pilot batches for Jockamo, we were utilizing experimental hops. We now know that Jockamo is brewed with Talus hops, which delivers the bold flavors and aromas of tropical fruit.
What makes this beer truly World Class?
We always follow the mantra “quality before quantity” and this rings true with Jockamo. Our team is dedicated to delivering consistency and high-quality standards when creating all of our brews. This process can get complicated for IPAs, but it is a standard we take pride in delivering.
What is your favorite aspect of this beer (flavor, aroma, mouthfeel, etc.)?
This is a New England-style IPA, so it has the mouthfeel, lower bitterness and haze common to this style. It is also double dry hopped. The overall experience you gain by drinking a Jockamo is our favorite part. From the initial aroma of tropical fruit and hop character, which also translates to the taste, Jockamo offers our drinkers an experience like none other.
How popular is this beer among your faithful fans?
Jockamo is definitely one of our more popular IPAs. Our fans have shared their love for the brew with us and that’s why it’s here to stay as a year-round offering.
Where does this beer’s name come from?
We started our Jockamo journey over 12 years ago when we originally released Jockamo, the first IPA crafted in Louisiana to celebrate our rich and unique culture through the beer’s bold flavor. This new juicy version is an even bolder IPA with intense hop flavors and aromas. Featuring brighter, more tropical tones, this beer pours a vivacious gold color with a distinguishing haze. The flavor is bold like the suits and feathers the Mardi Gras Indians wear.
Judge’s Second Opinion
I was asked to give a second opinion of Jockamo Juicy IPA by Abita Brewing Co. very soon after I gave my first impression, in which I considered it as one of the better NEIPAs out there. Fortunately, I still had fresh examples of this brew to evaluate, and my opinion after tasting it again is even stronger now than it was the first time!
The exceptional approachability of this well-crafted offering is what really pushes it to the top of the list. It is the overall package – where there is a wonderful balance in both the aroma and flavor, with a depth of characters in both that allow you to sit back and truly savor the complexity of this brew – which isn’t typical for beers of this style.
When it comes to any American-type IPA style, the first thing you should notice is the aroma. This brew truly follows that rule, with its explosion of fresh Citra and dank hops that greets drinkers the second the can is opened. While the Citra hop character is more notable than the rest, the other hop notes complement this very well to deliver a certain complexity with layers of aroma.
The next important aspect is, of course, the flavor. When it comes to a NEIPA, you expect a burst of fresh hop flavor with a moderately low hop bitterness that is enough to balance out the residual malty sweetness of the style. Again, Jockamo passes these parameters with flying colors.
What made this effort stand out amongst the rest for me is how the late-addition hops used in this brew are not delivering the lingering harshness typically seen in beers of this style. In Jockamo, the drinker can savor the layers of flavor in the brew without those annoying harsh notes.
Putting it all together, Jockamo delivers a delicious, full-flavored and refreshing offering that gives you a complete package from first sip through aftertaste. This is truly a world-class IPA. – Joseph Formanek
#10
96
Too Pure To Be Pink
Wild Leap Brew Co.
Chief Brewing Officer Chris Elliott Talks Too Pure To Be Pink
Who was responsible for this beer’s recipe?
My team and I developed the recipe for this beer to complement this season’s Pink Boots Blend from Yakima Chief Hops.
What sets this beer apart from other examples within the style?
This hop blend was great to work with this year, it was a perfect mix of our favorite varieties.
What makes this beer truly World Class?
At Wild Leap, we take a lot of pride in the development of our IPAs, especially the double IPAs like Too Pure To Be Pink. We feel like this is one of our best IPA recipes.
What is your favorite aspect of this beer (flavor, aroma, mouthfeel, etc.)?
The flavor of this beer. The hop blend was perfect, and we used a large dry hop to get the juicy flavors.
How popular is this beer among your faithful fans?
We have a lot of demand for this beer, so we release it every year when the Pink Boots hop blend becomes available.
Where does this beer’s name come from?
The quote “she’s too pure to be pink,” from the movie Grease!
Do you know a story – or have a personal story – that revolves around this beer?
Yes! We began our collaboration with members of the Pink Boots Society last year with our first release of “Too Pure To Be Pink.” Most of the management positions in our company are currently held by female employees, and this was a great opportunity to celebrate the women who work in our industry and get most of the women on our staff to get involved in the brewing process. Also the packaging day fell perfectly on International Women’s Day, so we decided to make this a seasonal release each year in early March.
Judge’s Second Opinion
Wild Leap’s Too Pure To Be Pink was a standout double IPA and a beer that I appreciated even more once I learned the story behind it. A good IPA showcases hop flavor and aroma. A great IPA showcases hop flavor and aroma in a way that keeps your palate engaged throughout the entire glass of beer. This beer utilized the Yakima Chief Hops Pink Boots Blend which consisted of: Cashmere, Ahtanum, Citra, Loral and Sabro hops. This annual blend, which is hand-selected by members of the Pink Boots Society, provided a high level of hop complexity that was the perfect vehicle for creating a world-class double IPA.
Double IPA is a challenging style to brew because it requires very precise balance in order to have great drinkability. A minuscule change in alcohol content, bitterness or residual sweetness can drastically affect the perception and enjoyment of the beer. Too Pure To Be Pink was remarkable because it walked a tightrope of balance to perfection. It’s not too boozy, but it has enough alcohol warmth to remind you it was a double IPA. The hop bitterness was enough to keep things from being sweet but didn’t overwhelm the beer. A huge cornucopia of hop aromas and flavors were present, but it lacked the unpleasant astringent harshness sometimes found with highly hopped examples of this style. The Pink Boots Society’s mission statement is to assist, inspire and encourage women in alcoholic beverage industry professions to advance their careers through education. There are more than 50 chapters across the United States and chapters on four continents! 2021 has seemed like a turning point for empowering women in what has traditionally been a male-dominated industry. Too Pure To Be Pink was not only a world-class example of its style but it was also socially and politically relevant. Wild Leap has now brewed this beer two years in a row using the Pink Boots Blend of hops (which changes every year). I look forward to Wild Leap brewing round #3 in 2022 and continuing to do a great job celebrating the women at Wild Leap and women across the craft beer community. – Sean Coughlin
#9
96
Kiwi Double IPA
Lawson’s Finest Liquids
CEO & Founding Brewer Sean Lawson Talks Kiwi Double IPA
Who was responsible for this beer’s recipe?
I created the recipe for Kiwi Double IPA at our original brewery in Warren, VT. We now use that brewery for research and development as well as special projects. Thanks to the creativity of our fantastic brewing team, the beer has evolved slightly from the original recipe by the addition of a third variety of hops from the southern hemisphere. For this brew, we wanted to feature the unique flavor profiles and terroir of hops from New Zealand, hence the name “Kiwi.”
What sets this beer apart from other examples within the style?
New Zealand IPAs are known to have a distinct character that is hard to describe. We selected several hop varieties with striking tropical fruit and floral flavors to create the brew. What sets Kiwi Double IPA apart is the balance between two unique types of New Zealand-grown hops – a vinous, white grape-like character of Nelson Sauvin hops combined with Pacific Jade hops that bring both citrus rind and earthy, herbal qualities. The fruity aromas and flavors that you get from the Nelson Sauvin play so nicely with the spicy and floral qualities of the Pacific Jade. It’s a combination that produces a truly unique beer.
Can you describe this beer in 10 words or less?
Incredibly smooth, vinous, white grape, tangerine, herbal, peppery, unique terroir.
Is this your “desert island beer?”
No, it’s a bit too high-ABV for extended “desert island” sipping!
Do you know a story – or have a personal story – that revolves around this beer?
This beer shares part of its name with a brew from Jack’s Abby Craft Lagers in Massachusetts called “Kiwi Rising.” It’s a delicious India pale lager that features a similar southern hemisphere character and is named for the New Zealand hops used in making the beer. When I realized that we had named our beer so similarly, I gave a call to Jack Hender (one of the trio of brothers that founded Jack’s Abby) to inquire if it was OK that we named our beer “Kiwi” and he said “no problem.” So of course, I sent him some beer to say thanks.
Judge’s Second Opinion
Lawson’s Finest Liquids’ Kiwi, a double IPA, is a great showcase for New Zealand hops, and has such an impressive hop quotient in it that it’s quite hazy – but the hops are all about the flavor and aroma, with just enough bitterness to balance things out beautifully. Pour this hazy deep gold beer with a large, ivory-colored, poofy head into a tulip glass to fully appreciate its stunning visual appearance. The head sticks around for quite a while, and as you drink the beer, it leaves lacing on the glass.
The alcohol, at 8%, is very clean and hides nicely behind the big hop flavor and aroma. There’s a bit of freshly baked bread and crackery malt to present the hops, but the hops are the star of the show. This beer is made with Nelson Sauvin and Pacific Jade hops. Nelson Sauvin New Zealand hops, released in 2000, provide this beer with a dry white wine character along with a bit of passion fruit and moderate gooseberry notes that remind me of gooseberry bushes in Kansas. Nelson Sauvin hops are a triploid hop – this is a technique of crossing hop varietals that produces desired characteristics and no seeds – a method that New Zealanders pioneered for hops in the 1970s. Pacific Jade hops, released in 2004, are a cross that includes the Saaz noble hop, which produces a smooth bittering, with the flavor coming across as lemony citrus and black peppery, both of which are abundant in this beer. Notes of tangerine are present too.
This beer is well constructed with lots of hops, alcohol and a bit of malt, but all working harmoniously to produce a beer that has that elusive magic quality.
Kiwi is a seasonal beer with wonderful New Zealand hop flavors and aromas as well as excellent balance. It is a beer that you should seek out and purchase to drink and to share with your beer geek friends – try this one out on a light lager drinker to blow their minds! – Nelson Crowle
#8
97
Imperial Peanut Butter Korova
Gnarly Barley Brewing Co.
Head Brewer Joey Charpentier Talks Imperial Peanut Butter Korova
Who was responsible for this beer’s recipe?
This beer is based on Gnarly Barley co-founder Zac Caramonta’s GABF silver medal-winning Korova Milk Porter. I made a few adjustments for the imperial version as well as the peanut butter addition.
What sets this beer apart from other examples within the style?
It’s balanced and not too sweet. You can still find the terrific base beer under all that peanut butter.
What is your favorite aspect of this beer (flavor, aroma, mouthfeel, etc.)?
The peanut butter of course! The chocolate notes meld so well with it.
How popular is this beer among your faithful fans?
Very! As soon as we drop this one, it’s gone immediately.
Where does this beer’s name come from?
Korova is inspired by A Clockwork Orange. We took our flagship Korova Milk Porter and made an imperial version then added peanut butter.
Is this your “desert island beer?”
I do love this beer, but my desert island beer cellar is already too full!
Can you describe this beer in 10 words or less?
Decadent, chocolaty peanut butter overload!
Do you know a story – or have a personal story – that revolves around this beer?
Very early on with this beer we had a small accident in production when packaging it. One of our cellar guys accidentally pulled the butterfly valve off the tank and this beer started gushing out of the tank. Luckily, I was able to get another valve on pretty quick but not before getting blasted with Imperial Peanut Butter Korova. I love this beer, don’t get me wrong, but being covered head to toe in it at the end of a shift was probably one of my least favorite moments in brewing!
Judge’s Second Opinion
Established in 2014 by Zac and Cari Caramonta, it did not take long for Gnarly Barley Brewing Co. to receive far-reaching recognition, both at the state and at the national level. In 2017 the Louisiana Economic Development recognized Gnarly Barley as a Lantern Award winner while the Brewers Association recognized them (also in 2018) as one of the Top 50 fastestgrowing breweries in the U.S. Just last year, the brewery was named as this very magazine’s Brewery of the Year. The Lantern Award recognizes companies that demonstrate excellence in manufacturing and outstanding service to their communities through the involvement of their businesses and employees. While I am sure that the pair’s core offerings and daily operational excellence led to this recognition, they commanded my attention with Imperial Peanut Butter Korova, a self-proclaimed “pinnacle of luxury” and “a decadent exploration of dessert-laden darkness.”
Taking a step back momentarily, Imperial Peanut Butter Korova begins as a Baltic oatmeal porter. While standard Baltic porters do not include oats, Gnarly Barley stays true to their roots and blurs the lines of traditional styles. Carrying that mission further, they build this beer up from 6.2% to 9% ABV and add peanut butter. The result is pure bliss, a smooth and creamy dark chocolate-covered peanut butter cup in liquid form. Behold mastery in a glass. Rich dark chocolate upholds creamy peanut butter while soft oats lend a thickness to the mouth-coating, luscious beverage. Do not let the big ABV mislead you; this beer hides its heft well thanks to its rich malt profile.
Southeastern Louisiana rarely experiences cold weather, or at least what more northern latitudes consider cold, but as the temperature drops and the humidity remains high, sub-50 degrees Fahrenheit feels cold. This is exactly when I would pour up a glass (or two) of this beer and sip for a while, dreaming of distant snowflakes that rarely visit Louisiana. So, grab a warm beignet and a glass of Imperial Peanut Butter Korova and enjoy the cooler nights where your breath creates clouds in front of you. – Brad Darnell
#7
97
Sirène
Arches Brewing
Head Brewer Justin Ramirez Talks Sirène
Who was responsible for this beer’s recipe?
I came up with this one.
What sets this beer apart from other examples within the style?
While researching the style, I saw that a lot of brewers were using corn in their grist. This seemed to be reflective of the benchmark for the style, Meteor Pils. I wanted to create a recipe that used only ingredients from the region of Alsace, but sourcing corn proved to be a challenge, so I went with all Pilsen malt from Franco-Belges. Rather than using the more traditional hops, I opted for some modern flair, using equal parts Elixir and Mistral hops for bittering, whirlpool, and dry hop additions.
What is your favorite aspect of this beer (flavor, aroma, mouthfeel, etc.)?
For me, it’s a tie between the aroma and the finish. The hop character really stands out on this beer. It’s a little woody with crisp fruit notes and in some ways reminds me of nice wine. The finish is dry and crisp and leaves you wanting another sip.
Where does this beer’s name come from?
The name Sirène is French for mermaid. I thought the mythology and lore of mermaids and sirens was a perfect match for a beer that invites you to take another sip – as well as a nod to its French ingredients.
Is this your “desert island beer?”
I don’t really want to have to pick just one beer for any island, but if I had to, Sirène would be a top contender!
Can you describe this beer in 10 words or less?
Clean, crisp fruit profile with cedar notes.
Do you know a story – or have a personal story – that revolves around this beer?
Sirène is a part of a larger experiment I was doing with reimagining the idea of the pilsner with ingredients from other regions. I wanted to use these to explore some of the new hop varieties being developed around the world. Sirène highlights hops from the Alsace region of France and the flavor profile lends itself to the kind of wine produced there.
Judge’s Second Opinion
New takes on classic styles are hard to find. New takes that are done well, that is. It’s common to see a classic style done up with super-charged hopping rates, barrel-aging, or additions of coffee or fruit. In fact, the BJCP has entire styles devoted to the alteration of other styles (e.g., Specialty IPA, Mixed-Style Beer, etc.). Those variations can certainly be imaginative. But do they result in beers you’d come back to again and again? Often, they serve the purpose of being a “special release” for loyal customers or those who just want a bottle of something different.
It’s much harder to brew a classic style and make it your own without changing it fundamentally. No whiskey barrels. No punching it up. No “doubling” or “imperializing” it but instead staying true to the style’s history and central character.
Enter Sirène by Arches Brewing. Sirène is an international pale lager in BJCP terms but marketed as a French-style pilsner. These two labels are not at all contradictions; “French-style” is simply a more specific kind of “international.” Same goes for “pilsner,” which is a more specific type of “pale lager.” But what business does a Georgia-based brewery have making a French-style pilsner? Apparently, plenty. Their portfolio is chock-full of old-world and geographically specific beers, not to mention Japanese-, Czech- and Italian-style pilsners. Safe to say these folks know and care about their pilsners.
Here’s where the contradiction lies: Sirène represents restraint on one hand and innovation on the other. The IPL style allows for a range of characteristics, centering on its balance and thirst-quenching qualities. Any macro brewer can churn out a pale, all-malt lager in a green bottle and technically satisfy the style requirements. Designing a beer to attain the most flavorful, well-balanced combination of the style’s permissible characteristics, however, is an entirely different achievement. As I wrote in my original review, Sirène is made up of IPL’s familiar malt and hop flavors, but comes together in a way that is far more satisfying than the style description could ever articulate.
In a world in which the extreme increasingly wins our attention, isn’t the subtle brilliance of Sirène what we need? – Jim Koebel
#6
97
Smooth Operator Peanut Butter Porter
Low Road Brewing
Co-Owner & Head Brewer Lynette Shoaf Talks Smooth Operator Peanut Butter Porter
Who was responsible for this beer’s recipe?
The original owner of Low Road Brewing created the recipe. Since we bought the brewery last year, I have tweaked the recipe to get it where it is today.
What sets this beer apart from other examples within the style?
The balance and lighter body. It is not a thick, heavy beer like you might expect.
What makes this beer truly World Class?
This beer hits perfectly on all levels. It’s hard to find a flaw in that recipe. You can’t open just one of these.
What is your favorite aspect of this beer (flavor, aroma, mouthfeel, etc.)?
The nose on this beer is incredible. It smells like you are getting ready to bite into a delightful peanut butter cup.
How popular is this beer among your faithful fans?
It’s the most popular beer among our porters and stouts. Even in the hottest months, people love it.
Where does this beer’s name come from?
Smooth Operator was the winning suggestion from one of our regulars in a “name the beer contest.”
Is this your “desert island beer?”
Not mine personally, but we have a lot of customers that would certainly select it to get lost on a desert island with.
Can you describe this beer in 10 words or less?
A peanut butter cup in a glass!
Judge’s Second Opinion
Low Road Brewing, located in Hammond, Louisiana, is doing their part to make people pause when conjuring thoughts of Louisiana. What typically amounts to images of Mardi Gras debauchery, longing for lazy strolls through Audubon Park or empathizing about recent hurricane damage, New Orleans is the oft-thought image of Louisiana. A number of breweries in Hammond, including Low Road, are changing our thoughts of Louisiana and particularly southern Louisiana. Low Road Brewing’s Smooth Operator Peanut Butter Porter, a 6.3% ABV excursion from your standard American porter, is a fantastic reason to visit a place in Louisiana not called New Orleans.
American porters are malt-dominant dark beers, which leverage and showcase complex and flavorful dark malt. Marry that typification with creamy peanut butter and you have Low Road’s Smooth Operator, a rich marriage of dark chocolate and roast malt with enough peanut butter to satiate your cravings for both chocolate and peanut butter. Yet this beer won’t have you frantically licking the roof of your mouth to unstick that ill-advised spoonful of peanut butter. While the dark malts and hops provide bitterness, the residual malt sweetness and peanut butter ensure that any bitterness remains complementary and not dominant.
I originally wrote that this beer would pair well with a turtle cheesecake with crumbled bacon on top, and I remain committed to that statement. I will, however, also offer an additional suggestion, and that is to pair this beer with bold, assertive cheeses accompanied with a bright, fresh dark fruit jam. So, grab a glass of decadence and take, in the words of Tim and Lynette Shoaf, Low Road Brewing owners and operators, “a shady detour.”
A quick perusal of the current mid-November tap list has me immediately pining away for similar offerings from Low Road, namely their Irish Coffee Stout and iScream Shoppe Neapolitan Porter, which I can only optimistically assume are crafted with the same care as Smooth Operator Peanut Butter Porter. – Brad Darnell
#5
97
Vanilla Chai Bourbon Stout
pFriem Family Brewers
R&D Brewer & Lead Blender Kyle Krause Talks Vanilla Chai Bourbon Stout
Who was responsible for this beer’s recipe?
The idea for this beer was borne from a brainstorming session between my blending partner, Sarah Resnick, and myself. We were tossing around ideas for interesting barrel-aged stout variants, when we both simultaneously messaged each other with the same idea of using chai spices. After working out a few more details, we knew immediately this was going to be our next project.
What sets this beer apart from other examples within the style?
We’re very fortunate to have an amazing spice shop, Arome, right up the road from us in Hood River. We work with them often on special projects, sourcing hard-to-find ingredients, grinding our spices fresh and to our preferred specifications. For this beer, we ran trials on several test blends with varying amounts of the bolder spices such as clove, star anise and green cardamom. Some of these flavors amplify over time in alcohol, so steeping the blends in beer was essential to getting it right.
What makes this beer truly World Class?
We always strive for these specialty beers to be thoughtfully crafted with a subtle hand, while showcasing intriguing yet harmonious flavors. Vanilla Chai Bourbon Stout really encompasses that goal. It’s an interesting concept with unusual ingredients, but underneath, it is a lovingly crafted barrelaged stout that we’re really proud of.
What is your favorite aspect of this beer (flavor, aroma, mouthfeel, etc.)?
The vanilla character, both from whole beans and extended time in bourbon barrels, really helps keep this beer in balance. It brings a silky and decadent mouthfeel that works to tie the vibrant spices together with the notes of baking chocolate from roasted malts.
How popular is this beer among your faithful fans?
This beer was a one-off exclusive release for our pFriemsters Union Local 541 beer club. We were blown away with the positive response from our members! We’ll definitely have to bring this one back again in the future.
Judge’s Second Opinion
Vanilla Chai Bourbon Stout, at 11% ABV and 70 IBUs, is a monster beer. pFriem seasons it with vanilla and chai spices – ginger, cardamon and cinnamon – and ages it for a year in oak bourbon barrels.
I picked up some chai tea (which I’ve never had) just to get an idea of what chai is all about, and what I found is all deliciously present in this beer. Chai fits like a puzzle piece into every aspect of this wonderful brew.
With my first sip I realized that Vanilla Chai Bourbon Stout called for a cigar. I pulled a Montecristo No. 5 petit corona out of my humidor and headed outside. The Montecristo No. 5 is a short, robust 30-minute cigar that pairs perfectly with this beer. You finish the cigar at about the same time you finish the beer, and the cigar’s hints of cinnamon, lighter roast malt notes and mild nuttiness complement the beer’s flavors exquisitely. The nicotine buzz from the cigar enhances the alcohol lift from the beer – making a thoroughly enjoyable afternoon despite afternoon temperatures in the high 30s where I am.
If I had another bottle, I would try it with a dozen Wellfleet or Totten Inlet Oysters. The saltiness of the oysters would do wonderful things with the beer’s cocoa and caramel notes and malty sweetness. For a cheese I might pick a Widmer 4-Year Aged Cheddar, an orange cheese with a firm taste and smooth texture with a light crystalline crunch from age. It has a creamy, nutty, caramel smell with a light tang and a hint of funk. The rich characterful flavors follow the aromas with nuts and caramel a little in the lead with a mild sharpness, a touch of mushroom and no trace of bitterness. These flavors would pair nicely with the Vanilla Chai Bourbon Stout’s maltiness and spice flavors.
Buy this beer to reward yourself. While you can and should drink pFriem’s Vanilla Chai Bourbon Stout any time of the year, it pairs perfectly with cooler weather, fireplaces and wool garments. It makes a perfect gift for beer-loving friends and serves as an unforgettable companion for special occasions. – Pat Mulloy
#4
97
Situational Ethics – Rye Barrel-Aged Rocky Road Imperial Stout
Monday Night Brewing
Brewmaster Peter Kiley Talks Situational Ethics Rye Barrel-Aged Rocky Road Imperial Stout
Who was responsible for this beer’s recipe?
I did along with Tim McDonnell, our wood cellar manager.
What sets this beer apart from other examples within the style?
What made this beer so exciting for us was how we accurately captured the flavors that makes rocky road ice cream so delicious. Adding scotch flavors to it only elevated it to the next level. We can only hope that ice cream companies follow suit and start putting spirits into their flavors!
What is your favorite aspect of this beer (flavor, aroma, mouthfeel, etc.)?
To be honest, it was the planning that went into making this beer. Tim and I did way too much R&D with rocky road ice cream. After learning about the history and the ways that people have made rocky road in the past, we took our expertise with beer production and brought those two together. Also, we used a ridiculously large torch to toast our marshmallows. It felt necessary at the time, and I stand by my decision.
How popular is this beer among your faithful fans?
For our last year of making the Situational Ethics series, this beer reminded our fans, as well as us, just how much we have loved making the beers in this series. It has been so much fun making extremely experimental beers that invoke memories of our pasts. The rocky road variant was a crowd favorite due to its decadence. Every once in a while it’s a lot of fun to make a beer that makes you think “how did they make this liquid taste like a food.”
Is this your “desert island beer?”
Dessert island beer, yes. Desert island beer, absolutely not.
Do you know a story – or have a personal story – that revolves around this beer?
When Tim and I were designing this beer we collectively added a few inches to the waistline trying every brand of rocky road ice cream that we could find. R&D takes many different forms in the brewing industry, but this experience was easily one of the most wholesome and childish ones that we have ever done. It really was so much fun.
Judge’s Second Opinion
One of the more delectable treats I enjoyed as a kid was a rich bowl of rocky road ice cream. Now, as an adult, imagine combining something similar with a complex imperial stout and what do you get? A beer that makes you sit back on a cold, snowy night with an ear-to-ear smile and visions of toasted macadamia nuts, hazelnuts, almonds, Madagascar vanilla beans and Ghirardelli milk chocolate dancing through your head. Combine all of this with a subtle rye barrel-aged character and the smile grows even wider.
One of the danger zones in the brewing world is trying to combine a wide variety of other ingredients, known as adjuncts, into a beer without creating a hot mess. This can even be more challenging when you add them to an already rich and complex beer style such as an imperial stout. The brewer must take care not to allow one single adjunct to dominate the beer so that all aspects of the ingredients and base style are balanced and represented. This does not mean that perfect balance is required, just that they all play well together as they weave in and out of the aroma and flavor.
Unfortunately for me, this is my first and only encounter with Monday Night Brewing’s offerings. I can only imagine what the rest of the Situational Ethics series must offer, and I envy all of those who were able to enjoy them before they sunset the series. If you currently have this beer in your cellar, I highly encourage you to kick back, relax and spend an evening exploring the nuances of this incredibly well-crafted beer. – Randy Scorby
#3
97
Lone Buffalo
Wild Leap Brew Co.
Chief Brewing Officer Chris Elliott Talks Lone Buffalo
Who was responsible for this beer’s recipe?
This was a recipe that I developed specifically for barrel-aging.
What sets this beer apart from other examples within the style?
Unlike a lot of beers today that get an in-barrel or post-barrel adjunct treatment before bottling, these came straight from the barrel to the bottle. I trusted the barrels to get the flavors I was looking for, and it turned out even better than expected.
What makes this beer truly World Class?
This beer had an incredible amount of care and patience to become what it is today. This was one of those unique situations where I tried a completely new formula for a stout, and it aged into exactly the flavors that I had intended it to have 17 months later.
How popular is this beer among your faithful fans?
This was the fastest sell-out in our history, and it gave us the confidence to expand to a much larger barrel-aging program.
Where does this beer’s name come from?
This is a name that is a spin-off of the story of our mascot, the Lone Buffalo. The Buffalo is a powerful animal that roams in herds, but the Wild Leap Buffalo broke away from the herd to blaze a new path. Similarly, the Lone Buffalo stout comes from a barrel that was too good to be blended with others, so we package it straight from the single barrel.
Is this your “desert island beer?”
In my opinion, this is the best beer we have ever created. If I had to pick one to drink forever, it would be this stout.
Can you describe this beer in 10 words or less?
Chocolate-covered bourbon cherries with brown sugar.
Do you know a story – or have a personal story – that revolves around this beer?
This beer has a special place in our hearts because it was the very first bottled Wild Leap barrel-aged stout. When we released it online, it sold out instantly, and unfortunately we didn’t have enough to share with our employees. But I do have a case set aside to share at special events, so this is definitely a beer that our staff looks forward to.
Judge’s Second Opinion
Wild Leap Brew Co., so named by its founders for the wild leap of faith they made in 2017 when they left prosperous vocations and established a brewery in LaGrange, Georgia, has proved to be not only fortuitous for the proprietors, but for all lovers of high-quality beer.
In addition to their many other fine beers, Lone Buffalo stands out in the Specialty Wood-Aged Beer category.
Many barrel-aged beers are blended with other barrels of their like; however, Lone Buffalo – as the name would indicate – proclaims its own unique piquancy.
The care demonstrated in creating this one-of-a-kind effort is manifest in the finished product.
The barrels Wild Leap used for Lone Buffalo were hand-selected; after that, each single barrel is transferred and conditioned in its own fermenter and finally manually bottled and labeled. Lone Buffalo is a one-of-a-kind release distributed in 750-mL bottles.
As mentioned in my review earlier this year (and of utmost importance) is the quality of the base beer supporting the complexities of barrel-aging. The imperial stout base, which expertly buttresses this effort, is just that. It is well aged with an ABV of 10.7% that is neither hot nor overwhelming. A harmonious blend of aromas and flavors characteristic of wood-aging are evident throughout.
The brewer, through the lengthy barrelaging process, has effectively melded together the rich roasted malt flavors of the imperial stout base with sherry and vanilla notes and a smack of whiskey-like flavor. The color is inky black, and the body is full and smooth with no tannic astringency from the wood-aging.
USA Today named Wild Leap the best new brewery of 2019. After tasting and reviewing Lone Buffalo it became obvious that they will continue to excel – and should be congratulated for this world-class effort. – James Link
#2
98
Hazy Sabro IPA
pFriem Family Brewers
Co-Founder & Brewmaster Josh Pfriem Talks Hazy Sabro
Who was responsible for this beer’s recipe?
The brewery management team at pFriem.
What sets this beer apart from other examples within the style?
I think the use of Sabro hops makes this beer highly unique and intriguing. The spicy, woody, and punchy nature of this powerful (and almost weird) hop plays very well in the soft and fluffy base of a hazy IPA.
What makes this beer truly World Class?
Our overall approach to brewing beer is to take a high-quality direction, give a nod to the historical inspiration from where the beer style comes from, and then make it uniquely pFriem.
What is your favorite aspect of this beer (flavor, aroma, mouthfeel, etc.)?
The mix of the intense woodiness from the hops and soft mouthfeel from the malt and adjuncts.
How popular is this beer among your faithful fans?
This is a limited release that we do in the winter, and it definitely sells out quickly.
Where does this beer’s name come from?
At pFriem, we simply just call the beer what it is. In this case it is a hazy IPA with a focus on Sabro hops.
Is this your “desert island beer?”
It’s a fun and interesting beer but not my desert island beer.
Can you describe this beer in 10 words or less?
Papaya, key lime, peach and cantaloupe with nectarine and lychee.
Judge’s Second Opinion
The first whiff of Hazy Sabro IPA announces the presence of a top-shelf beer. A ménage à trois of hops produces intense yet soft aromas. Mosaic’s fruitiness works with the citrus notes of the Citra with some light floral notes in the background. The Citra and Sabro keep the Mosaic from dominating while adding depth and complexity. Spend a little time and you can pick out a range of citrus and tropical fruit – lemon, key lime, grapefruit, berry, tropical fruit and hints of stone fruit all make an appearance. Light grainy sweetness from the malt and a neutral fermentation character support the hops.
The flavors follow and build on the aroma with added complexity and balance. Each sip unveils a new delight. A burst of fruity, juicy hops features the full flavor range of the Mosaic, Citra and Sabro as citrus, tropical fruit, berries and traces of other fruits harmonize with one another. The malt provides support but avoids toasty or caramel flavors. Nothing is offkey or out of place.
This beer throws no sharp elbows. This style is all about the hops, and Hazy Sabro stands out for hitting all the right notes, the brewer’s handling of the hops, development of hop flavors, and having nothing out of place achieved with true artistry.
An oft-pondered question is: “If you could only drink one beer for the rest of your life, what would it be?” For me, this could be that beer. If I could get it, I would drink Hazy Sabro every day. Unfortunately, pFriem only distributes to the West Coast. The beer can multitask. Drink it in a bar or a supper club. Pair it with a bacon onion cheeseburger or a T-bone steak, a pizza or a plowman’s lunch, curry, burritos, fish and chips or mac and cheese, or drink it with a restaurant dinner that costs more than your first car. A restaurant near my house serves a buttermilk chicken sandwich – duroc bacon, pepper jack cheese and sriracha aioli on grilled la brea sourdough. If I ever get a couple more of these beers, the chef and I are going to sit down with his sandwich and pFriem’s beer for one of the top food and beer pairings ever. – Pat Mulloy
#1
98
St-Feuillien FIVE
Brasserie St-Feuillien
CEO Edwin Dedoncker Talks St. Feuillien FIVE
Who was responsible for this beer’s recipe?
The idea and concept behind St. Feuillien FIVE was initiated by myself. The entire brew team worked on the R&D for this outstanding beer, but the recipe itself was conceived by our Brewmaster Alexis Briol.
What sets this beer apart from other examples within the style?
FIVE is a top-fermented ale followed by a three-to-four weeks aging period in horizontal-cylindrical tanks, followed by a secondary fermentation in bottles. Whereas we usually brew high-ABV beers, FIVE only has a 5% ABV (fitting for its name) while showcasing a clean and crisp aromatic profile with ample flavor. The St. Feuillien touch is definitely recognizable in this masterpiece, which is clearly related to the unique St. Feuillien yeast strain and the pure source water we use for brewing.
What makes this beer truly World Class?
Complexity and refreshing character are two differentiation points that make FIVE a must-have in your beer fridge. This freshness comes from the blend of noble and aromatic hops with an added touch of citrus zests.
What is your favorite aspect of this beer (flavor, aroma, mouthfeel, etc.)?
Definitely the low-alcohol content and the easy-to-drink aspect of it. When you’re from Belgium, mostly drinking strong beers with a great variety of tastes (Tripel, Quadrupel, Grand Cru, etc.), you’re often disappointed when drinking low-alcohol beers such as lagers and pilsners. With St. Feuillien FIVE, that is not the case. You get a lighter alternative to the strong Belgian styles, but with a full taste of top-fermented Belgian beer.
How popular is this beer among your faithful fans?
FIVE was also awarded at the 2020 Brussels Beer Challenge with a bronze medal, and then with this incredible score of 98 in your Official Review. The awareness of this beer is growing on all sides of the planet, and it is becoming a milestone in our range. And believe us, getting your nose above FIVE means emptying your glass!
Judge’s Second Opinion
Transcendent beers are, by their very nature, rare. They’re the ones that provide the drinker with a new experience, possibly a newfound love, while challenging one’s conception of what beer can truly be. For this beer drinker, that catalogue includes the giants Aecht Schlenkerla, Westvleteren 12, and Sierra Nevada Pale Ale. But St. Feuillien FIVE from Brasserie St. Feuillien is the newest addition to the club.
Before we unpackage the aromas and flavors that FIVE brings to your palate, remember that it’s all contained in a low 5% ABV package. Personally, I love sessionable beers, as they can be the backdrop for experiences and great conversations whether that’s at a picnic, around a bonfire or out on the golf course. And in full transparency, I was lucky enough to obtain a second shipment of FIVE in order to provide my second opinion.
Fascinatingly enough, the second bottles were somehow better than the first with a brilliant appearance that showcased the effervescent quality of the beer. FIVE’s upfront fermentation character is dominated by peppery phenols in both the nose and taste and is quite dry in the finish. Its drinkability is further enhanced by its light body and spritzy carbonation. What really sold me on the beer was its supportive flavors. Light Bartlett pear and red apple provided additional intrigue to the fermentative quality of the brew while the cereal, straw and grainy malt provided the backbone on which the phenols could dance. And finally, the restrained herbal, lemon and thyme hops and low bitterness generated a third level of interest to the beer.
If I had to guess, most consumers would place this beer somewhere between a Belgian blond ale and a saison due to its upfront phenols and dry finish. Although I judge beers to style, sometimes a rare gem is discovered and deserves stylistic flexibility. The finesse that’s required to produce a brew of this caliber takes inherent skill and subsequent years to cultivate and mature that talent. And here’s one beer judge that’s glad the brewmaster did so. – Michael Bury
Comments 0
No Readers' Pick yet.