Top beers in the worldwide press

Stone Go To IPA, Stone Brewing Co., California, US

Evan Benn, writing for The Miami Herald recommended this “session” beer from the Stone Brewing Co. in California which he said had a “piney, almost minty flavour”

He said: “New this month, Go To IPA is Stone Brewing Co.’s latest year-round release. The California brewery calls it a “session” IPA, meaning it has a moderate alcohol level but full-on flavor. Session beers are becoming popular among brewers and consumers, and Go To is hands-down the best I’ve tasted. Go To is my new go-to.

He added: “Go To IPA has a piney, almost minty flavor that pairs well with a range of Indian dishes. Try it with vegetable channa masala from Bombay Darbar in Coconut Grove.”

India pale ale, 4.5%

Saison, Four Winds Brewing Co. British Columbia, Canada

Jan Zeschky, writing on Canada’s theprovince.com highlighting this Saison ale which said “pours a clear, slightly orangey gold with a bright white, frizzy rich head.”

He said: “On the nose are huge grass, hay, floral and peppery clove aromas topped by some sweet, slightly citrus orange-lemon bubblegum notes and a sea-salty mineral dryness at the back.

“Juicy orange and lemon notes are the first to wrap around the tongue. They’re backed by a bitterness that introduces floral notes of grass and clove. A little peppery spice features in the crisp finish, before a parching mineral dryness appears in the aftertaste alongside lightly spiced herbs and bitter orange. It’s weighty and full-flavoured for a Saison, but stays on the right side of sharp.”

Saison / Farmhouse Ale, 6.5%

Windrush Stout, Brixton Brewery, London, UK

This week’s recommendation from Manchester beer blog, Beers Manchester, was for this “medium bodied” stout from the Brixton Brewery in south London.

He said: “To be honest, I’d never heard of this brewer until one recent afternoon, I spent far too much time & money in Raj’s excellent emporium (which is ALL too easily done!). Each time I go in there is more and more beer on his shelves. I hear that he may be opening a beer shop/bar later this year. Should be interesting!

“This is an opaque black beer with a head creamy in both colour and texture. The aroma is of roasted barley and a gentle milky coffee. Medium bodied, initial flavours are of roasted malt with a hint of bitter chocolate followed by a pronounced bitter character. The finish is dry with quite a grassy hop aftertaste. A nice stout indeed with none of the sweetening additives like chocolate and quite Irish in character in my opinion.”

Stout, 5%

Tinder Rauchbier, Uinta Brewery, Salt Lake City, Utah

Jason Henry, writing on San Francisco’s sfweekly.com, chose to highlight this “smoky lager”.

He said: “People often assume that “lager” is synonymous with “lawnmower beer.” While lagers tend to be more clean, light-bodied, and less assertive than many ales, it’s a mistake to assume that lagers have any less character. In fact, some lager styles, such as Eisbock, boast high alcohol content, lush mouthfeel, and rich undertones of dark fruit and caramel. Today’s featured beer is a smoky reminder that lagers can be complex and quenching in the same sip.”

He added: “The smoky quality is so pervasive that some liken drinking the beer to hovering over a campfire. For those folks, Uinta’s Tinder brew is a much more approachable introduction to the style. The 6.5 percent ABV lager is brewed with Bamberg beechwood-smoked malt, but uses a deft hand to ensure a smoky quality that complements the sweet qualities of the malt without overpowering the entire beer. Aromas of smoked meats meld with notes of caramel to yield a balanced beverage. And, if you’re the type to play into food trends, it totally smells like bacon.”

Lager, 6.5%

Adam Henson’s Rare Breed, The Cotswolds, UK

Blogger Lucienne Simpson reviewed Adam Henson’s Rare Breed golden ale, writing on the UK drinks blog Vinspireuk.com this week, which she said was an “easy drinking” and “eco-conscious” beer.

She said: “The golden ale is made using ingredients solely from the West Country – Maris Otter malting barley, Hereford hops and Mendip spring water – so if you’re eco-conscious, then this is a good beverage for you. Tasting wise, as the Butcombe guide spells out, is all very middle of the road; it smells of hops and citrus, it tastes a little malty and a little fruity; not too sweet or bitter in style, just clean and refreshing. They encourage you to “enjoy a ‘rare’ moment of pleasure with this exceptional beer”; cheesy puns – right up my street. Although it is like the finest pedigree rare breed, full of the best of the best components, this doesn’t really have any unusual defining characters; it’s simply an easy drinking, good breed of beer. Now let’s stick Countryfile on catch-up.”

Golden ale, 4.3%

Surly Mild, Surly Brewing Co. Minnesota, US

Jason Baldacci, writing for the chicagoist.com, chose this “earthy” seasonal ale from the Minnesotan Surly Brewing Co. as his beer of the week.

He said: “It pours amber-brown in the glass, with tan foam that’s reminiscent of the crema on top of a shot of espresso. We pick up a myriad of roasted malts on the nose, giving off aromas of toffee and butterscotch. On the palate, we’re met with a little bitter cocoa nib, a hint of spiced nuts, and a touch of toasty tobacco.

“The hop profile is earthy, but very subdued, offering up just a little lingering bitterness on the backend and letting the malts stand front and center. This beer is incredibly sessionable, and a great example of a classic, English style that we don’t see much of on this side of the Atlantic. At 3.8 percent alcohol content, Surly Mild is very light in body, but still packed with plenty of flavor.”

Mild ale, 3.8%

Valley Of The Heart’s Delight, Almanac Beer Company, California, US

Nick Anderson, writing for Virginia’s arlnow.com recommended this American wild ale brewed with apricots, loquats, and cherries and aged in oak barrels.

He said: “This was my first beer from Almanac, based in San Francisco but contract brewing for now while a production facility is in the works. Valley Of The Heart’s Delight is from Almanac’s “Farm to Barrel” series, which uses ingredients harvested in Northern California and are all aged at least partially in oak barrels. In the case of Valley, that means apricots, loquats, and cherries with Almanac’s unique “Dogpatch” sour culture. Dogpatch is a combination of “wild Belgian and American yeasts, including San Francisco sourdough starter.”

“Whatever it is, it works – this was the best new Sour Ale I’ve had in ages, with the fruit flavors blooming after only a few minutes in the glass and a unique balance of tartness and acidity that I couldn’t get enough of.”

American wild ale, 7%

Castaway IPA, Kona Brewing, Hawaii

Jay Brooks, writing for the San Jose Mercury News, picked out Hawaii’s Castaway IPA, brewed with Galaxy, Citra, Simcoe, and Millennium hops, which is set to reach US shores next month.

He said: “According to the brewery, ‘Castaway IPA pours copper-colored with touches of tropical mango and passion fruit and bold, citrusy hops. It’s balanced by rich caramel malts and has a clean, crisp finish. This new Hawaiian-style IPA will join year-round Kona favorites Longboard Island Lager, Big Wave Golden Ale, and Fire Rock Pale Ale.’”

“Kona Brewmaster Billy Smith added: ‘IPAs are one of the fastest-growing segments in today’s craft beer industry, and we think mainland craft beer lovers will appreciate how distinctive Castaway is from many current IPA offerings. The citrus, tropical and mango influences combine with what you’d expect from a typical IPA to create a drinking experience that takes you back to the islands.’”

India pale ale, 6%

Winter Session Ale, Peak Organic Brewing Co., Portland, Maine, US

Writing in New York’s The Journal News Megan McCaffrey recommended this Dunkelweizen-style Winter Session Ale from Maine.

She said: “Winter Session Ale from Peak Organic Brewing is dark and toasty, with subtle pineapple notes. And although it’s delicious, we’re hoping not to be drinking anything with “winter” in the name after this week.

She added: “Pair it with smoked meats, sausage and dark chocolate.”

American dark wheat ale, 5%