REVIEW: Dogfish Head 75 Minute IPA

I've been trying my damndest to come up with something clever, or interesting to say in the intro here. You know what? I've got nothing. Dogfish Head 75 minute IPA. It's a blend of their 60 and 90 Minute IPAs but bottle conditioned with maple syrup. To the beer!

REVIEW: Dogfish Head Positive Contact

Today's beer is a collaboration, of sorts. It's not a collaboration between brewers, like we've seen so much of on the blog. It's a collaboration between Dogfish Head and Dan the Automator, a member of the hip-hop group Deltron 3030. Sam Calagione gives the full story on how the collaboration came about and how the recipe was formed in the quick sip clip found here. Now, I'm only a very recent convert to hip-hop, only the last couple of years, and can still only get down with the more alternative stuff, but I checked out some Deltron 3030 after drinking this beer. Pretty cool stuff. Here's the song that the beer was named after. I dig it. Anyway, the beer we have today, in true Dogfish Head tradition is brewed with some pretty wild ingredients: Fuji cider, slow-roasted farro, cayenne, and cilantro. Sort of a beer cider hybrid going on here. To the beer!

REVIEW: Dogfish Head Aprihop

So I've been pretty stubbornly avoiding the spring seasonals. Part of that is the ridiculous nature of the timing of many of these beers. Many summer beers have been on the shelves for weeks now. That is a topic that's been talked to death though. I think the main reason I haven't been partaking in many spring seasonals is that up until quite recently it hasn't felt anything like spring. But now that the weather has improved and the trees are starting to get green and the Reds are off to a 5 - 3 start it seems like it's finally time to crack open a few spring beers. Enter Aprihop from Dogfish Head, a 7.0% ABV 50 IBO IPA that's brewed with, you guessed it, Apricots! I'm also drinking Aprihop out of Dogfish's new IPA glass. It's supposed to accentuate hop aromas and maintain a good head. Whatever this glass does I think we can all agree it looks pretty rad. To the beer!

REVIEW: Dogfish Head/ Sierra Nevada Rhizing Bines

Today's beer is a collaboration between two giants of the craft beer world. From the west coast, Sierra Nevada, and the east, Dogfish Head. It's a collaboration in style, technique and ingredients. Rhizing Bines has been brewed with Carolina red fife wheat, Sierra Nevada's estate grown caramel malt as well as Bravo hops and a new experimental hop known only as Hop 664. It was brewed using Dogfish's continual hopping process used in the 60, 90, and 120 Minute IPAs and dry hopped using Sierra Nevada's torpedo system. Checks in at 8% ABV and 70 IBUs. To the beer!

REVIEW: Dogfish Head Urkontinent

Another day, another exciting experimental beer from Dogfish. Today's beer is called Urkontinent. Urkontinent refers to the mega continent that existed in prehistoric times prior to continental drift. A concept that I've always found kind of fascinating. And in the spirit of a time where traversing the globe was a whole lot easier Urkontinent is brewed using different spices. One from each continent in fact. Well, except for Antarctica. What is it with this guys and slacking n agriculture? But anyways, Dogfish actually collaborated with Google to come up with the different spices for each continent. A very cool video about the creation of this beer can be found here, recommended. The spices at work in this big hearty dubbel are wattleseed from Australia, toasted amaranth from South America, rooibos tea from Africa, myrica gale from Europe and honey from the good old U.S. of A. Now, I know what honey is, but I haven't the foggiest what any of the others are let alone what kind of flavors they're going to impart to the beer. But Dogfish hasn't let me down yet. To the beer!

REVIEW: Dogfish Head Chateau Jiahu

It's been a few months since I've taken a look at a beer from Dogfish Head, but this weekend I found myself down at The Party Source in Bellvue and a couple of the big bottles of their more experimental beers caught my eye. Namely, today's beer, Chateau Jiahu. This beer is named for a neolithic settlement discovered in the Yellow River Valley of China. Pottery at Jiahu was discovered with the residue of what is the oldest known fermented beverage. Made with rice, honey, and fruit nearly 9000 years ago. Dogfish Head has made a practice of combing through the annals of history for inspiration for their beers and through molecular archaeology it can be determined what our far flung ancestors were drinking. All of that history and research leads to this. Chateau Jiahu, a 10% ABV, 10 IBU ale brewed with brown rice syrup, orange blossom honey, muscat grape, barley malt, and hawthorn berry and fermented with sake yeast. Sounds good to me. To the beer!

Dogfish Head/ Stone/ Victory Saison du BUFF

Today's beer is a collaboration between not two, but three great breweries. Dogfish Head, Stone, and Victory got together to hatch up a recipe, and quite the interesting recipe too. Saison du BUFF (Brewers United for Freedom of Flavor) is a belgian style saison with an interesting twist, it's brewed with rosemary, sage, thyme, and parsley. The recipe was first brewed at Stone then later brewed at the other two breweries, the one I have here today is, obviously, from Dogfish Head. To the beer!

REVIEW: Dogfish Head Raison D'Être

You all by now know that I'm a big fan of Dogfish Head. That much should be evident by now. I'm always seeking out their big, intense, experimental beers. But for whatever reason, Raison D'Être, one of their core offerings, has escaped me until now. I correct that today. Raison D'Être is a Belgian strong dark ale brewed with beet sugars and green raisins and it checks in at 8% ABV. Also, many thanks to my friend Grant who let me borrow his Dogfish Glass to use for this post after I broke my own. To the beer!

REVIEW: Dogfish Head Burton Baton

Dogfish Head is known for their IPAs. Well their IPAs and a million other boundary obliterating beers that fit into every other style and even make up some new ones of their own. But go into any bar and you may not see bottles of Raison D'Etre or Sahtea on tap, but any bar worth it's salt will have at least a couple bottles of 60 or 90 minute sitting around. And for good reason, they're terrifically good beers. But as popular as those beers are I think today's IPA might just be better. Burton Baton is a 10% ABV Imperial IPA that's a blend of an imperial IPA and and English old ale that's then aged in oak. sounds pretty awesome, right? To the beer!

Pairing Beer and Food

Trying something a bit different with today's post. My girlfriend, Meredith and I enjoy cooking together. Well, really we enjoy the eating, but the cooking can be fun too. This past weekend Meredith had it in mind to make a chicken dish using bourbon, peach preserves, and barbeque sauce and thought that we should try to pair some beer with it and that would make an interesting post for the blog. Now that's an idea I can absolutely get behind. To the beer, and the food!

REVIEW: Dogfish Head - Robert Johnson's Hellhound On My Ale

I am a massive fan of Dogfish Head. They are on my short list of favorite breweries in the world. So when I went into Jungle Jim's the other day and saw a beer of theirs on the shelf that I had never seen before I grabbed it immediately. I was first struck by the awesome label but when i saw that it was a big imperial IPA brewed with lemons I was pretty pumped. To the beer!