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Top 10 beers in the world press

Desirous, Penrose Brewing Co., Geneva, IL., USA

The Chicagoist reports on a new White IPA from Illinois brewers Penrose.

The aroma is described as “absolutely delightful, with prominent notes of pineapple skin and floral spice.”

On the palate, there’s an “assertive bite of hop bitterness that turns tropical after a second, which lends a hint of earthiness” and despite that sharpness up front, “the wheat used in the grain bill keeps the body of Desirous pretty creamy, which plays off the bright, fruity hops quite well”.

“This might be as close as beer has ever gotten to tasting like a pina colada—we mean that in an incredibly positive manner”, they continue.

However, “don’t be fooled by the beachside cocktail reference though, this is still definitely a beer for hop lovers.”

White IPA, 6.2%

Shaka Citra, Surf Brewery, Ventura, CAL., USA

Photo: Garret Snyder

Garret Snyder, writing in Los Angeles Magazine, tells readers to “think again” ff you think a big-flavored IPA sounds too heavy in the heat of the summer.

One of Ventura-based Surf Brewery’s most recent bottle releases, Shaka Citra Session IPA, is described as a “refreshing beer that’s ideal for summertime festivities.”

Named after the Hawaiian word for ‘hang-loose’—and that cliché surfer hand gesture—is a “light-bodied, balanced IPA with serious charm.”

It’s a single-hop beer, made with Citra hops that lend “serious tropical fruit and citrus flavors and a crisp bitterness on the finish.”

IPA, 5%

Amarillo by Morning, Boulder Creek Brewery, Boulder Creek, CAL, USA

The Santa Cruz Sentinel reviews a fearless brew from a courageous brewer:

“Winslow Sawyer shows the courage required to craft up truly remarkable brews. Since he’s taken over at Boulder Creek Brewery, he continues to explore every imaginable combination of flavours.”

His latest creation, this double IPA is brewed with nopales, and Citra and Amarillo hops, giving it notes of citrus.

“Agave was also used, adding a subtle sweetness that balances out any bitterness.”

“This beer would absolutely sing when paired with beer-battered fish tacos”, they conclude.

Double IPA, 8.4%

Hoodoo Saison, Hoodoo Brewing Co., Fairbanks, AK, USA

Glen Burn-Silver, writing in the Fairbanks News-Miner, says to readers “enamoured with fruitier styles” to enjoy this Belgian Saison.

It is described as a classic “farmhouse” style ale, a type developed in Southern Belgium and Northern France using wild yeasts.

Now “under control,” that yeast imparts flavours as diverse as “cloves, old bananas, mango, apple and peppercorn.”

These flavors, which stand out strongly, create an “overall earthiness, almost mustiness, but rolls into a spicy and cloyingly — surprisingly — short finish.”

Saison, 5%

Pistol Whip’d Pils, Noble Ale Works, Anaheim, CAL., USA

John Verve writes in the LA Times about a beer that is “a modern take on the classic Bohemian Pilsner that will quench your thirst and open your eyes to just how flavourful this oft-misunderstood style can be.”

Noble Ale Works puts a “new twist on the formula with intensely fruity Motueka hops from New Zealand, and Pistol Whip’d is bursting with zesty aroma and a bright lime-and-citrus hop flavour.”

“There’s some malt sweetness,” he continues, “but its impression is brief as it dries to a crisp and sparkling clean finish with a pleasant lingering bitterness.”

Pistol Whip’d Pils shares little with the industrial “pilsners” that dominated American beer for decades, he says:

“Both familiar and quirky, it’s a golden lager for a new generation of beer lovers.”

Pilsner, 4.5%

Amarillo Golden Ale Meantime Brewing Co., London, UK

Susy Atkins, in The Telegraph, enthuses about this “wonderfully fruity beer showcasing single-hop Amarillo”.

“Relatively easy, light and dry but with sunny orange, tangerine and peachy notes”, this beer, which is being taken up by major retailers Marks and Spencer, will be a sure-fire hit.

Pale Ale, 4.3%

Brau-Weisse, Ayinger, Aying, Germany

Beppi Crosariol writes in Canada’s The Globe and Mail about this “classic Bavarian wheat beer from a brewery near Munich.”

Described as “pale yellow and hazy with unfiltered sediment (typical of the style), it’s creamy and lively with effervescence the yields a dense layer of lingering foam.”

Weissbier yeast is prized for the uncanny banana and clove notes it imparts, and those satisfying and complementary flavours are “perfectly balanced here along with vanilla and citrus.”

“Subtle hoppy bitterness lends structure and a dry finish,” he continues.

“This satisfying Brau-Weisse was in my glass as Mario Gotze scored Germany’s overtime goal in the World Cup final. Hazy in appearance but clearly a winning beer.”

Weisse beer, 5.1%

Amber, Fourpure Brewery, London, UK

The York Press have this week reviewed an offering from Fourpure Brewery; “a UK micro brewery that’s gone right for the cans.”

Another London brewery new to our shelves, started by ex-homebrewers who wanted to add their own take on a variety of world beer styles for our enjoyment, this bee is “unfiltered and canned with yeast in-situ.”

“Pouring mid-copper with tangerine highlights, and a thick, foamy, head, this was a lively effervescent beer with excellent head retention.

“The aroma is bursting with pecan nuts, ground ginger, marzipan and parma violets, while a caramel malt edge works its way throughout.”

They continue, “The flavour is surprisingly neutral: not flavourless, I hasten to add, but not dry, not sweet, everything here is clean and carefully balanced.

“Oatmeal and Hobnob biscuits provided sweetness, countered by the rustic crunch of All Bran. Amaretto sweetness is countered by a fruity liquorice and black coffee sourness.”

Ale, 5.1%

Crown Ambassador Reserve Lager, Carlton and United Breweries, Melbourne, Australia

Chris Shanahan reviews an expensive brew in, writing: “Ten thousand individually boxed bottles of Australia’s most expensive beer hit Australian retail shelves last week. Crown Ambassador Reserve Lager 2013, the sixth vintage produced by CUB, has a recommended retail price of $99 for a 750ml bottle.”

He goes on: “CUB produces the beer just once a year, coinciding with the Myrtleford, Victoria, hop harvest. Galaxy hops from the region, hand harvested and added to the kettle within 24 hours, add to the brew’s distinctive character.

“Crown Ambassador pours cloudy and caramel-amber, topped by a dense, persistent foam. It’s fruity and pungently, florally hoppy, with deep, sweet, malty notes.”

He concludes: “The opulent, malt-sweet palate finishes hop-bitter with alcohol sweetness and warmth – the alcohol at present taking over the finish.”

Lager, 9.6%

Road 2 Ruin, Two Roads Brewery, Stratford, CONN., USA

Matt Miller writes in detail on this particular brew for popular beer-site

He says: “The color is a nice, cloudy orange with hints of bright gold. The head is over two fingers thick and off-white. It is creamy and bubbly, and it dissipates slowly, leaving thick lacing.”

As for the aroma: “The nose is immediately caressed with several elements of hops: pine, citrus, and grass, with a pleasant bitterness. This is followed by sweet malted grains and very faint tropical fruit.”

And, most importantly, the flavour “is that of a standard IPA (in a good way). It begins with malted, lightly-roasted grains and some tropical fruit, and then continues to bitter, grassy, piney, citrus hops, finishing tart and crisp.”

“One thing I do really like is the definite presence of ethyl alcohol on the palate,” he enthuses. “Some people do not like this in a beer, but I actually do.”

Double IPA, 8%

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