Hoptober is made up of Centennial, Cascade, Sterling, Willamette and Glacier hops, while pale and wheat malt are mashed with rye and oats. Its creative elements spark a bonfire of citrus notes, fruity cheers and a bold finale.
“The wide array of hops creates a series of flavors that slowly unfold on the palate,” said Bryan Simpson, New Belgium spokesperson. “This beer embodies the shift to fall with its bountiful taste and blend of ingredients.”
Ed Dopman, San Francisco Beer Ranger and champion of the 2009 Ultimate Beer Ranger Challenge, recommends pairing Hoptober with Italian fennel salami and Taleggio cheese on sourdough bread.
“The five hops used in Hoptober provide just enough bitterness to cut the buttery, meaty flavors of Italian fennel salami, Taleggio cheese and sourdough bread,” said Dopman. “The four malts used in brewing this golden ale also give just the right body to stand up to the autumn wind, while remaining delicate enough to quench one’s thirst after a bike ride.”
So good. So happy.