Beer Review: Dry-Hopped Hazy Sour Double IPA from Field House

Field House Brewing in Abbotsford BC recently released a beer that they call a Dry-hopped Hazy Sour Double IPA. Now, you might be asking yourself, what in the heck is a dry-hopped hazy sour double IPA. Me too! It’s not an actual BCJP-recognized style, so let’s find out what the heck they are talking about…


  • ABV: 7.5%
  • IBU: 22


This sour and juicy beer was aggressively dry-hopped, giving it loads of flavour without the bitterness. Strong and hazy, this concoction was sourced with our house lacto culture and fermented with brett trios to even further pump up the juiciness of this wild hybrid.


This beer poured out an opaque light-amber with two fingers of puffy white head that dissipated slowly and left pretty cloudy lacing patterns as the glass drained.

The nose was dominated by the hops, with tropical fruit notes of pineapple, mango, papaya, and passion fruit, along with stone fruit notes of peach and nectarine, as well as citrus fruit notes of grapefruit. There was also a mild floral hop aroma and a touch of tang and funk.

The palate was super juicy with the same fruity hop notes of pineapple, mango, passion fruit, peach, nectarine, and grapefruit, with a touch of light biscuit malt in the background.

The mouthfeel was medium-bodied, smooth, and gently tart, with moderate carbonation. The finish was quite dry with a touch of alcohol warmth, and while there was no hop bitterness in the aftertaste, there was a lingering acidity that left the mouth watering and craving more.

To be honest, the beer’s name is a bit of a gimmick, because it’s not actually anything brand new. Really, it’s either a sour double IPA or a dry-hopped sour.

This beer was actually remarkably similar to Nectarous from Four Winds, which is also a dry-hopped sour made with Lactobacillus and Saccharomyces Trois. However, this had a little added alcohol warmth and a dryer finish. This isn’t a bad thing, as that is a fantastic beer!

Overall Rating: 4/5

Serving temp: 4-7C

Food pairing: Spicy Chinese food—Kung Pao Chicken, Singapore noodles

Glassware: Tulip; IPA glass