This beer is all about the haze, pouring a juicy fluorescent orange with a moussey, latte-like foam. The sip starts off with papaya and guava moving to pineapple and a seedy passion fruit centre. A low but persistent orange-rind bitterness balances the sip. This hazy brew is tough to find — you can only buy it at some wine and beer stores in Illinois — but it’s worth the hunt as it won gold at the 2018 Great American Beer Festival for Hazy, Juicy IPAs.
Kveik ales are a Norwegian farmhouse style made with a unique wild yeast strain. This version mixes in a barnyard Brettanomyces yeast and infuses spent gin botanicals from Ontario’s Willibald Gin Distillery. Farm fresh aromas erupt from the glass with notes of mango and pineapple marking the loose yellow foam cap. The medium body sparkles with small, fine carbonation and on the sip Campari-like bitterness, orange rind and apricot come to the fore with an herbaceously bitter finale.
Nestled on an estate in the heart of Ontario’s wine country, Bench Brewing Company’s focus on expressing the unique terroir of the Twenty Valley region where they’re situated is easy to taste in this ale. Fermented with whole strawberries from neighbouring Tigchelaar Berry Farms, the ale has aromas of fresh strawberry, earth and a whisper of lemon. Serve with a strawberry and goat cheese salad.
Pouring a warm light gold with a hazy hue, this New England IPA is made with lactose, a creamy, unfermentable milk sugar. Aromas of lemon peel, ripe mango and pineapple leap out of the glass followed by a sip of mango and marshmallow-like sweetness in the centre, before giving way to a low juniper-like bitterness. Super juicy.
Packaged in the cutest purple can, this session IPA is playful from the outside in. Aromas of peach, mango, pineapple and melon swirl from the nose and the sip carries those flavours without the bitter astringency of some session IPAs. At 4.9% ABV, it’s the perfect summer sipper to stock in your cooler.
This pale ale is soured with lactobacillus for a kefir-like tangy goodness. Then it’s dry hopped, giving it aromas of fresh orange peel and lemons. Hazy, tangy and bubbly, it’s a great replacement for mimosas at your next brunch.