This right here is not your normal beer origin story. The folks at Dogfish Head have recreated this beer based off chemical residue on a 2,700 year old artificat found in the tomb of King Midas. Dogfish Head teamed up with a molecular archaeologist to decode this residue into the ingredients from which they created the recipe for this exotic brew. Continue reading
Tag Archives: Dogfish Head
The folks at Dogfish Head are frequent collaborators with Sierra Nevada on beer, this time Spiegelau joined the party and they all created “a glass that would serve as the new global standard for the American IPA style of beer.” I’ve already got a few Spiegelau glasses and can tell you they are my favorite thing to drink out of. That said I’m really excited to try out this new IPA glass. A new batch of Dogfish Head’s 75 minute IPA recently arrived around town so what better to fill my new Dogfish Head glass. I’m going to use this beer to compare this new IPA glass with a standard American shaker pint glass like you find at most bars and restaurants.
75 minute IPA is, like it sounds, a combination of 60 minute IPA and 90 minute IPA. Now there are 2 kinds of 75 minute IPA running around the world. The older of the two is a simple combining of 1/2 60 minute IPA + 1/2 90 minute IPA, either from the bottle or the tap. I plan on reviewing this “beer” as well as the 60 & 90 in the next few weeks. The version on hand today is very similar except it’s specially brewed with DFH’s 75-minute continual hopping. Then they add maple syrup to sweeten things up and create some natural carbonation.
Monday Short Pours: Higher Ohio beer ABV?, Madtree gets first beers approved, Dogfish Head Sixty-One
Short Pours are bits of news that we at QCD think are worth your while. Follow the attributed links for the whole story!
Raising the Ohio beer ABV cap:
“State Rep. Dan Ramos, D-Lorain, plans to re-introduce a proposal this year to increase the legal limit on the amount of alcohol allowed in beer sold in Ohio. Right now, the limit is 12 percent alcohol by volume. Ramos’ proposal would boost that to 21 percent.
“Of course, with Ohio’s growing brewing industry, we see this as good for state tax revenue, as consumers won’t cross the border into a neighboring state with less prohibitive restrictions to purchase similar products, and good for business as it allows the industry to continue to grow and distribute its products across the state and country,” Ramos’ legislative aide John Tyler said.”
Madtree gets their label approvals…
Madtree Axis Mundi Ale (Russian Imperial Stout)
Madtree Happy Amber Ale
Madtree Gnarly Brown Ale
Madtree Identity Crisis Ale (Black IPA’ish)
Madtree Pyschopathy IPA
[Label pictures after the jump below.]
And Dogfish Head puts out another wine-beer concoction…
“Sixty-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.
Sixty-One, which clocks in at 6.5% ABV, will debut in March. Four-packs will be available four times a year throughout Dogfish Head’s 27-state distribution network.”
Via Dogfish Head
With all the beers available for purchase out there in the burgeoning craft beer world, sometimes it’s just nice to return to an old, steady familiar. I’ve always loved Burton Baton from Dogfish head. Not enough for it to be in my regular rotations, but enough to buy a single every four months ago and remember how much I enjoy it. More about the beer after the jump…
Recently I’ve embarked on a voluntary freeze on beer purchases so I could force myself to 1) put more effort into brewing beers to drink and 2) begin drinking down the beers in my cellar which I haven’t tried before. This has had me thinking a bit about proper cellar technique and I thought I would pass some tips on to those of you who are new to cellaring beer or are considering starting to do so.
1. Cellar conditions
The most important thing here are light level and temperature control. You don’t want beer that is light struck. While the amber-colored bottles that most breweries use to bottle with do help cut down on light entering the beer, you’re going to want to keep your bottles in something like a closet or other area where there isn’t going to consistent visible light. You can read why light on your bottles over a lengthy period of time is bad here. As a quick aside, this is also a reason I am weary to buy beer that has been sitting on a bottle shop shelf forever under lights.
As for temperature, ideal is probably in the 50-60 degree range. This isn’t easy to do, which is why a makeshift “cellar” in your bedroom closet isn’t going to cut it. You can store beer at higher temperatures than that for a short to moderate time frame (depending on the beer and the temperature), but if you’re counting on building a ten year vertical of your favorite stout, you’re going to need a cool basement or a small refrigerator to store it in. Note: just like you don’t want a hot cellar, you also don’t want one that gets below freezing in the winter.
I recommend that bottles are stored upright, though this has been argued to death in the beer community. My logic is that since many of the beers I cellar are bottle conditioned, I’d rather have that yeast settle to the bottom of the bottle than on the side (which would happen if you laid them on their sides).
2. Beers to cellar
I’m not going to get into the science of this, but beers I’ve had the best luck with have had one of more of these characteristics:
- Sour (as in lambic/wild sour, not “bitter beer face” sour)
- High ABV
- Bottle conditioned (most of the time it will say on the bottle)
There are exceptions, of course. Some people like to cellar Sierra Nevada Celebration Ale, which is none of the above. I have one specific additional rule for my own cellar, which contributes to why I’ve been drinking mine down recently. I do not like to cellar a beer that I have not tried fresh before. I just don’t understand why you would cellar a beer when you have no baseline to measure the cellared beer against. I also try to stay away from cellaring beers with adjuncts like coffee since, in my opinion, the fading of those flavors does the original beer a disservice.
DO NOT cellar hoppy beers. Hop-forward beers, with a few exceptions (Sierra Nevada Bigfoot, Stone Old Guardian and other hoppy beers that become an intentionally different beer when the hops fade), taste awful cellared. That IPA you picked up at the store was intended for you to drink fresh. By all means, feel free to experiment, but that Bell’s Two Hearted that’s been sitting in the back of your fridge for four months is going to taste like crap.
3. Some of my favorite “off the shelf” beers to cellar
These are some affordable, widely available beers that seem, in my and others’ opinions, to cellar well. Bonus points for labelled, yearly releases for allowing for the building of verticals.
- Stone Imperial Russian Stout
- Stone Old Guardian
- Sierra Nevada Bigfoot
- A good deal of Belgian-style ales (Quads/Tripels/etc.)
- Dogfish Head World Wide Stout
- Dogfish Head 120 Minute (not that readily available, but still)
- Bell’s Expedition Stout
- Orval (there’s a reason you can buy them pre-aged)
- Fuller’s Vintage Ales
- Most Jolly Pumpkin beers
With all of that in mind, there is some disagreement in the beer community over cellaring, so don’t just take my word for it. Googling “beer cellaring tips” bring up about a bazillion results, so go to town if you’d like more information. Beer Advocate has a good write up on cellaring here.
I’d also like your feedback. Do you cellar? If so, what is your setup like? What beers do you think do particularly well with a year or two on them?
I’ve bee holding onto a few special beers for a while and decided to go ahead and drink one tonight. I took the day off work tomorrow and it’s my birthday so I might as well treat myself to something special on a Tuesday night. Earlier today I had put up a poll on our Facebook page, but only 1 person actually voted and I’m not sure how much his vote counts since he also writes for this blog lol. Josh voted for the Westy 12 and I was about to have it but then got to thinking that he just posted a review of it a month or so ago. This made me decide to throw it in the basement and do my best to forget about it for a while. Both to let it age and to give some time between our two reviews. So anyone hoping for a Westy 12 review will have to hang on for a while. Instead everyone is being treated to a review of Dogfish Head’s batshit crazy 120 minute IPA.
Brewery: Dogfish Head
Beer: Positive Contact
Alcohol by Volume: 9%
I’ve never been a fan of sour ales but 2012 seems to be the year for saisons (aka farmhouse ales). Quite a few different breweries are producing these extremely sour beers. So despite by bad past experiences I decided to give the Saison Du BUFF a try. I’ll do the review first then explain a bit about saisons and the story of BUFF.