When a new year comes around, it’s always a good idea to push your boundaries and try new things. Therefore, if you’re a lover of amber nectar, you might like to consider trying new beers like these…
The crafty concoction of pseudo-lager skirts the line between ale and lager through a little trick called cold fermentation. Craft brewers take ale yeast for a spin at lower temperatures, similar to brewing a lager, which is all about that slow and cool fermentation life. The result? A chameleon beer with a clean, crisp finish that tricks your palate into thinking “Lager!” while technically still being an ale.
To quench your thirst for pseudo-lagers in the USA, scope out San Diego’s dynamic craft beer scene.
But for the best pseudo-lager, you will want to take a trip all the way to Oz. Australia’s brewing game is quietly stealing the spotlight – especially in Melbourne. So, hit up Melbourne’s boutique breweries where these innovators are flipping scripts on traditional brews.
This Bavarian brew is a wheat beer that’s unfiltered – giving it a distinctive cloudy look, thanks to the yeast in the mix. Crafting this beauty involves more wheat than barley and relies on unique strains of yeast which can impart flavors like banana, clove, and sometimes even vanilla or bubblegum – pretty wild, right?
Plus, you might like to look for German-style Hefeweizen made by breweries that are refining beer using centrifuges, which can improve things like the volume and taste of the beer.
Now, if you’re itching to get your lips on an authentic Hefeweizen stateside, hunt down a craft brewery that knows its way around German traditions. Portland, Oregon, is a good place to begin, as they have a plethora of microbreweries concocting legit European-style beers.
Alternatively, go straight to the source: good ol’ Deutschland. You’re sure to be able to sample some gorgeous Hefeweizen at the original Oktoberfest in Munich, Germany.
West Coast IPA
West Coast IPA – that’s the hop bomb that’ll slap your taste buds awake with a bitter high-five. Crafted with heaps of hops, this style is all about big, bold aromas and flavors. It’s like a gnarly wave made of pine, citrus, and floral notes crashing over caramel malts. This brew chases maximum hop character without drowning in sweetness, keeping it dry and drinkable.
To score an epic West Coast IPA, hit up California where this bad boy was born. San Diego’s basically the hoppy heartland – with breweries that have perfected the art like they’re composing symphonies for your mouth.
Double or Imperial IPA
Double and imperial IPAs are other types of IPA you will want to consider trying this year. Indeed, they are often regarded as the heavyweight champs of the hop world. These bad boys go heavy on the hops and pump up the malt foundation to balance out what could otherwise be a bitterness overload. The result is a full-bodied beer with an alcohol content that pulls no punches, typically north of 7.5% ABV.
Every sip delivers a haymaker of floral, fruity, and pine notes – balanced against a sweet malty backbone.
California’s craft beer temples offer some divine Double IPAs; consider San Francisco – a pilgrimage site for experiencing these behemoths in all their glory.
But if you’ve got your passport handy and want to chase hop nirvana further afield, head over to Wellington, New Zealand – where craft brewers are seriously stepping into the ring with their own remarkable renditions of double and imperial IPAs.
Hemp beer will not get you high, as it doesn’t contain any THC. In fact, it isn’t brewed directly from hemp at all. Instead, hemp seeds and other hemp products are added at a later stage to create a unique flavor of beer.
Hemp can create a nutty backdrop or herbaceous vibe to each swig. Think earthy undertones complementing traditional beer notes.
If you want to give hemp beer a whirl, Colorado is where it’s at. The state that embraced legalization early on has brewers riding the hemp wave like pros. Denver’s scene is especially dank – breweries here are pushing boundaries one pint at a time.
Fruited Sour Beer
This beer is like that wild cousin who shows up and instantly jolts the family gathering into a party. Brewers work some funky fermentation magic, often with lactobacillus, to give fruited sour beer its trademark tart zing. Then they toss in loads of fruit for a sweet counterpunch, creating a tangy taste spectacle.
This beer is not just sour—it’s a fruity rollercoaster of flavor with each gulp. Hit up Portland, Oregon, where the craft brew maestros are fearlessly fermenting all sorts of berry goodness into their sours if you want to try the best-fruited sours in the nation.
However, for the best fruited sour beers in the world, go to the beer’s home turf. Belgium’s brewers are masters of crafting that sweet-and-sour balance.