Phase Three A Phase Called Three 4Pk

Phase Three A Phase Called Three 4Pk is a hazy Imperial IPA at 7.5% ABV, packaged as a 4-pack of 16 oz cans, brewed in collaboration with Saint Errant Brewing. What distinguishes this release is the use of Freestyle Hops Cold Pressed Nelson Sauvin Hop Kief — a processing technique that delivers unusually sharp, vibrant hop aromatics rarely found in even the most aggressively dry-hopped hazies.

Quick Facts: ABV: 7.5%  |  Origin: Lake Zurich, Illinois, USA  |  Style: Hazy Imperial IPA  |  Brewery: Phase Three Brewing Company  |  Collaboration: Saint Errant Brewing

Production & Heritage

Phase Three Brewing Company operates out of Lake Zurich, Illinois, and has built a reputation in the Midwest hazy IPA scene for turbid, aromatic releases with plush mouthfeel. A Phase Called Three uses a protein-rich grain bill anchored by oats and wheat, designed to create a pillowy body that suspends hop oils without leaning into heavy sweetness. The hop bill layers Citra, Strata, Nelson Sauvin, and Motueka alongside cold-pressed Nelson Sauvin Hop Kief from Freestyle Hops — a concentrated lupulin product that intensifies varietal hop character while minimizing vegetal harshness. The aggressive dry-hopping regimen keeps bitterness deliberately restrained, letting aromatic intensity do the work.

Tasting Notes

Aroma: Ripe mango and tangerine arrive first, followed by layers of papaya and a faint resinous pine undertone. A soft, doughy sweetness from the oat-and-wheat grain bill rounds out the nose, keeping things grounded beneath the tropical fruit wave.

Taste: The entry is juicy and pillowy — passion fruit, white grape, and lime zest hit immediately, with ripe strawberry and a tropical undercurrent of pineapple and guava filling the mid-palate. A subtle oat-driven creaminess keeps the mouthfeel plush and full without becoming heavy. Restrained bitterness builds gently toward the peak, providing structure without ever overtaking the fruit.

Finish: Medium in length, closing with a dry grapefruit-pith bitterness that lingers just enough to reset the palate. Faint stone fruit and white grape notes persist as the hop oils slowly fade, encouraging the next sip rather than overwhelming.

How to Drink A Phase Called Three

Serve cold — around 40–45°F — directly from the can or poured into a tulip glass to concentrate the aromatic intensity. This is a beer built for drinking fresh; the cold-pressed hop kief and aggressive dry-hop schedule mean flavor fidelity diminishes over time, so don't cellar it. A Phase Called Three pairs well alongside spicy tacos where the creamy body tempers heat, with a charcuterie board where its fruit-forward character plays off cured meats, or alongside Thai green curry where the tropical hop profile echoes the dish's own citrus and herb notes.

Best For

• Sharing with fellow hazy IPA enthusiasts who track limited brewery releases
• Weekend cookouts where a crowd-pleasing, aromatic beer sets the tone
• Gifting to a craft beer collector familiar with the Phase Three name
• Pairing with bold, spice-forward cuisine that benefits from a creamy, fruit-driven counterpoint

Frequently Asked Questions

What does A Phase Called Three taste like? It leads with juicy passion fruit, white grape, and lime zest before settling into a pillowy, oat-driven creaminess with pineapple and guava at the core. The finish is dry with grapefruit-pith bitterness and lingering stone fruit.

How does A Phase Called Three compare to Other Half Green City? Both are turbid, heavily dry-hopped Imperial IPAs, but A Phase Called Three tends toward a softer, creamier mouthfeel with more restrained bitterness, while Other Half's Green City series often carries a more pronounced resinous edge. The cold-pressed hop kief in Phase Three's recipe also gives it a sharper, more concentrated aromatic profile.

Is A Phase Called Three good for sipping on its own? Absolutely — the low bitterness, creamy body, and dense tropical fruit character make it very approachable as a standalone pour, even for drinkers who find some Imperial IPAs too aggressive or bitter.

Where is A Phase Called Three made? It is brewed at Phase Three Brewing Company in Lake Zurich, Illinois, a suburb northwest of Chicago, in collaboration with Saint Errant Brewing.

What foods pair well with A Phase Called Three? Spicy fish tacos complement the beer's creamy body and tropical fruit. Aged cheddar or gouda plays off the oat sweetness. Thai green curry echoes the citrus-forward hop bill. A mango-dressed ceviche mirrors the nose. Grilled pork with a fruit salsa bridges the gap between savory and the beer's juicy character.

What sizes does A Phase Called Three come in? This release is available as a 4-pack of 16 oz cans, the standard format for Phase Three's hazy IPA offerings.

Is A Phase Called Three worth the price? It positions in the premium craft tier typical of limited-run hazy Imperial IPAs from respected independent breweries. The collaboration with Saint Errant, the specialty cold-pressed hop kief addition, and the five-hop bill all justify its placement above everyday IPAs in both complexity and cost.

Why A Phase Called Three?

The defining detail here is the cold-pressed Nelson Sauvin Hop Kief from Freestyle Hops — a concentrated lupulin product that sharpens the varietal hop character in a way that conventional pellet or whole-leaf additions rarely achieve. Layered alongside Citra, Strata, Motueka, and standard Nelson Sauvin on a soft oat-and-wheat base, the result is a dense, saturated hop bouquet with a body that stays plush rather than thin. The collaboration with Saint Errant adds a second brewery's perspective to the recipe design. For drinkers who prize aromatic intensity and pillowy texture in their hazy IPAs, this release represents Phase Three's approach at its most deliberate and refined.