I nearly forgot to review this beer. It has become a regular in my life, but I find that many people have not yet tried it. This is the last of a six I bought two weeks ago when we had friends over. The first thing you should know, is that Dogfish Head is a very experimental company. They not only brew unique beers, but also spirits (rum, gin, and whiskey, if I recall). They started out as a brewpub, founded by Sam Calagione. This was basically a dude with a few big pots and carboys in a restaurant. The brews were always interesting, and designed with food in mind, but they gained in popularity, and Sam quickly found himself unable to keep up with demand. A brewing facility was secured near-by, where he also set up stills for distilation (why not, right?). The next thing you should know, is the “timed” IPAs (60 minute, 90 minute, and *gasp* 120 minute) are all products of two parts innovation, one part insanity. You see, Sam knew that in brewing you can add hops at different times of the process. The earlier in the boil you add them, the more bitter feel you get, the less aroma/taste. “Dry-hopping” beers (adding hops after the boil) adds quite a bit of hops aromas. So Sam said “Why can’t I add hops *throughout* the boil? So he divised a way to gently shake hops from a hopper (haha, that’s funny) into the brew for the duration. I’m told it initally involved an off-balance washing machine. I can’t verify that, though. Anyways, adding hops continually to the wort for 60 minutes creates a very unique hoppy beer. You don’t have to be a mathmetician to realize what adding 30 minutes to that process will do. You might need to be a philosopher to ponder the depths of the mighty 120 minute IPA.
So now we’re all on the same page.
The beer poured from a 355ml bottle with the bottled date stamped on the neck (you’ve got to look for it, it can be inconspicuous), a slightly hazy coppery yellow, with good head. The head dissipates pretty quickly to a thin film that hangs around and leaves some lacing on the glass. There is some carbonation action, but it’s in a Sam Adams glass, which has etching on the bottom (this provides a desaturation point for the gasses, which make for steady carbonation). Unsurprisingly, the aroma is mainly hops. Floral up front, with hints of a bit of lemon peel. There is something malty too, but you’ve got to sniff for it. And now I smell a baby boy that need to be changed. So gross. No way I can enjoy this beer with that in the air. Okay, baby fixed, now I just need to get past the smell of Body Shop Satsuma Handwash…..
Taste is initially a touch of sweet malts that is nearly immediately replaced by hops. Some flowery almost astringent flavours, followed by resinous sharp notes, and an almost fruity linger on the palate. There is also an alcohol warmth, though this could be related to the fact that the beer has warmed up a good bit, between writing the start of this blog (yeah, I didn’t add that in after), and changing Bentley, it’s warmed-up a good bit, and is now at a comfortable 9*C. The beer is actually quite carbonated on the tongue, which I think lightens up what would be a medium bodied beer. For somebody who likes hoppy brews, 60 Minute IPA would be bordering on a session beer. For most folks, it would be a good bottle with a nice spicy Indian or Thai meal, but not a regular go-to brew.
If you ever find yourself in Milton, Delaware, make sure you go check out the good folks at Dogfish Head.
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