It was inevitable that IPA’s would collide with the other white hot trend of sours. I have seen (and tried) a couple attempts. Both were sour and citrus-y and quite good. Both were also not quite IPA’s in my mind.
To be fair, I am still not sold on Black IPA’s either and I have tried many different versions of that style.
But since New Belgium has had a bit of success, you could say, with their sour line-up and since they have also done well in the hop category, they are well positioned to make a Hop Tart.
Take it away, Mr. Press Release…..”Hop Tart is New Belgium’s latest Hop Kitchen offering, blending Belgian Pale Malt from the Colorado Malting Company, with tart lactobacillus and fruity hops.
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.”