New Belgium Brewing is celebrating summer with a fruity spin on the typical American sour. Hop Tart is New Belgium’s latest Hop Kitchen offering, blending Belgian Pale Malt from the Colorado Malting Co., with tart lactobacillus and fruity hops. The result is a refreshing, easy drinker, perfect for fun in the sun. The beer is available on draft only in New Belgium markets.
Hop Tart’s lactobacillus offers just the slightest hint of sour that propels bursts of passion fruit, guava and pineapple, courtesy of hefty Nelson Sauvin, Galaxy and Experimental Hop 522 dry-hopping.
“We developed Hop Tart based on our Snapshot brewing process, which is a unique way of souring wort,” said Matty Gilliland (a.k.a. Matty Smooth), brewing process analyst at New Belgium Brewing. “It runs in the same vein as some of our recent, popular sours, like Le Terroir and Ted’s Beer, a hoppy Berlinerweiss.”
At 5 percent ABV and 30 IBUs, Hop Tart offers a hoppy, easy drinker. It’s available now through July.