Hate to be a naysayer (really) but I think Bell's Hop Slam is over-hyped. In years past I bought about two cases worth and yeah, it tastes damned good. However, a lot of the mouthfeel is due to Bell's using honey as an adjunct. To me, (I have done some homebrewing though I don't claim to know all that much compared to most better homebrewers let alone full time pros), using honey is a cheap trick. In beer making, "adjuncts" refer to ingredients other than grain and grain derivatives, yeast, water, and hops. Actually, I think hops are technically an adjunct too. But there are noble adjuncts and not-so-noble adjuncts. For example, with Belgian Lambics, cherry is a noble adjunct, if you will. Honey is not so respected in any beer as far as I know. Hop slam uses honey. It's like dressing up mashed potatos with truffle oil. Sure, it's impressive at first blush, but anybody can go out and buy a bottle of truffle oil and drizzle some into the mashed potatos. Same with beer. To make a beer with that much hop character and that mouthfeel through nothing but grains, water, and hops would be quite an achievement and for that, I would pay the high tab. But once you know that the result was achieved by using an easily achieved trick you have to ask-what are you really paying for and why.