Tag: Dogfish Head

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Sean Suggests for January 2015

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El Nino has made his first mark on Los Angeles and we can finally drink some heavier beers while huddled under rainwear outside or better yet, blankets inside. Here are three beers to warm you up in January.

~LIGHT
Angel City/ Double IPA 8.60% ABV
“Angel City Double IPA is a veiled, light copper-toned, robustly hopped ale. Huge sweet papaya and floral hop aromas leap off a dense white head of foam, leading into a full malty body, with a cutting piney bitterness.”

~MEDIUM
Modern Times/ Devil’s Teeth 10.00% ABV
“Devil’s Teeth is a hybrid of an Old Ale and an Imperial Stout, two English beer styles designed to withstand long voyages and dark winters. It brings rich maltiness and robust roastiness in a thick, tongue-coating, aggressively flavorful package. To this chewy mix of old world beasts, we brought a massive dose of our house roasted mix of blueberry-forward Ethiopian and chocolate-forward Sumatran coffees.”

~DARK
Dogfish Head/ Higher Math 17.00% ABV
“A golden strong ale fermented with sour cherry juice and cocoa nibs. Higher Math has forward notes of cherries, pineapple and stewed fruit, with late notes of cocoa. It has a lingering sweetness and a notable warmth from the alcohol.”

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Adding Anything Else?

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I will be talking about this particular IPA trend at the start of January but Dogfish Head beat me to the punch with Romantic Chemistry, their new spring seasonal.

Somewhat similar to the 61 grape must IPA this new Romantic IPA will mix up mangoes, ginger, and apricots. They really like apricots, I guess what with Aprihop around. Will the flavors balance, that is a good question.

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Need a Calculator

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If you are going to celebrate 20 years of brewing, you might as well go for a 20% ABV beer because at age 30 trying to hit 30% ABV is much, much more difficult. So enter Higher Math from Dogfish Head which is coming to market in October.

It is a golden ale that is then fermented with both cherries and cocoa nibs. Probably not in large amounts so look to your favorite beer bar and see if they will have a special party to celebrate what may be rare kegs.

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#LABW6 – But this is at the SAME time – Wednesday the 24th

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Your daily “alternate” L.A. Beer Week event source is right here. Halfway through what may seem to be a craft beer marathon.  But the fun continues.

Your selection for hump day is to head to Library Alehouse as they present their 4th annual Dogfish Head Study.  12 taps of unique beers from this unique brewery on tap for you to take notes on.  It might take 120 minutes or more to finish this test.

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a Dogfish at Blue Palms

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Blue Palms will be hosting Dogfish Head  this Wednesday, February 5th with a large list of off-centered ales from Delaware.  Check out the list….

Taplist:
American Beauty
Immortal
Bitches Brew
Kvaisir
World Wide Stout
120 minute
90 minute
Aprihop
Burton Barton
Indian brown Ale
Midas Touch
Namaste Belgian Wit
Sah’tea
Chickory stout

(I’ve highlighted the beers that I would choose)

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Dogfish Head brats

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I have yet to have the Dogfish Head beer-brined pickles but I have tried their bratwurst as the Delaware brewery begins their take-over of all the aisles in the grocery store.

And I have to say that the variety I picked up (“Bratwurst, the classic, is made with white pepper, coriander, mace (a cousin of nutmeg) and mustard. It wouldn’t be Dogfish without an off-centered twist, so the Bratwurst is dosed with Belgian dark ale Raison D’Etre.”) is …….

You can also get the following three brats for your next BBQ and craft beer event:

  • Spicy Espresso Brats are made with espresso powder, minced habanero and cumin. A touch of Chicory Stout is a smooth, chocolatey foil to the mild heat.
  • The Greek Feta Brat is made with feta cheese, mint, spinach, cumin, lemon and a dose of Midas Touch.
  • The Heirloom Italian Brat is based on a recipe from Dogfish founder Sam Calagione’s family. Sam’s great-grandmother used pork, fennel and red pepper in her classic Italian brat. If it was good enough for her, it’s good enough for us. (Well, the Italian gets a helping of beer/wine/mead hybrid Midas Touch for good measure!)
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Room Key and a Craft Beer

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Dogfish Head brewery has announced plans to open a hotel, the Dogfish Inn, sometime in or around spring 2014.

Each room will have a mini-fridge that you can fill along with beer glasses and a bottle opener on the wall.  This is a trend that I think will accelerate in the coming years.  Craft Beer tourism is big.  McMenamin’s runs a few boutique hotels and resorts.  (I even had my wedding reception at one!)  Rogue has their own Beer and Breakfast.  And Stone has been toying with the idea as well.  Much like a casino wanting it’s whales on the premises, a brewery wants its fans close by too.

Maybe you can stay the night and try their Moondust beer.

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Sean Suggests for August 2013

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For August, I am mourning the loss of one of my local beer buying haunts, Red Carpet here in Glendale, CA.  They are moving east to Monrovia which means I probably won’t get out there as much as I used to.  But here are 3 beers taken from a recent e-mail of what they have in bottles.  All three have weird ingredients as a secondary theme.

Dogfish Head / 61 Minute IPA with Syrah Grape Must 6.5% ABV

“The name Sixty-One is a reminder that this beer is Dogfish Head’s best-selling 60 Minute IPA plus one new ingredient: syrah grape must from California. ” An interesting hybrid that is more wine forward than hops to my palate.

Brúton / Stoner Blonde 7.5% ABV

Pours a golden yellow. Really odd aroma on this one. A lot of fruit flavor to this one. More than I can recall having had in a beer. Mango. Passionfruit. Pineapple. Does not get sweet and the 7.5 abv is completely hidden.

Great Divide / 19th Anniversary Ale 10.2% ABV

“Brewed with pure birch syrup and aged on birch wood, this beer embraces reverential tradition and revolutionary innovation”.  Good to see an anniversary ale that is not only not an IPA but uses different cooperage as well.”

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Review – Rhizing Bines from Sierra Nevada and Dogfish Head

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Count me as a fan of Sierra Nevada hop bombs and also count me as one who isn’t super fond of  Dogfish Head IPA’s.  But I love that these two big regional breweries can collaborate from time to time.  Life and Limb part one and it’s cousin Limb and Life were both really solid beers.  So how does Rhizing Bines fare…..

Well it pours a light orange color.  I get a big alcohol hit in the aroma and some dankness.  I will have to compare it with the recent Celebrator beer magazine 25th Anniversary Imperial Pale since they both use the experimental 644 hop.  The Celebrator beer was super boozy but the blueberry and citrus notes popped more.  This beer was much more on the Dogfish Head side of the spectrum than the Sierra side.  Uber malty with a slickness that coats the tongue.  The hops are there and their fruit notes are underneath but I would prefer them in the forefront.

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61

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This may be one of those beers that I hope to score a taste of before buying. I don’t know how the malty and a little hoppy 60 Minute IPA will fare when adding the tannins of red wine to the mix. But here is the full story for you to make a decision about….

“Sixty-One, Dogfish Head’s first new core beer since 2007, was born at the crossroads of serendipity, experimentation and brotherhood.

Whenever Dogfish Head President Sam Calagione and his neighborhood friends gather for drinks, they give each other a big ol’ man-hug and order a round of 60 Minute IPA. A few years ago, Sam also ordered a glass of his favorite red wine and poured a little into each pint of 60 Minute. They all dug the combination of fruity complexity and pungent hoppiness, and the blend became a beloved tradition.

dogfish bonnie prince billy 1Sixty-One captures that tradition in a bottle and marries two Dogfish Head innovations: beer/wine hybrids — which Dogfish has focused on for well over a decade with beers like Midas Touch and Raison D’être — and continually-hopped IPAs.

The name Sixty-One is a reminder that this beer is Dogfish Head’s best-selling 60 Minute IPA plus one new ingredient: syrah grape must from California. The label, painted by Sam, is a twist on a typical watercolor. Rather than using water, Sam mixed the green pigment with beer and the red pigment with wine. And because Sixty-One pairs so well with chocolate, he painted the browns on the label with melted chocolate.”