The New Randall by Dogfish Head Really Puts the “Hop” in Hop-Head

September 28, 2010

Here is another amazing example of why I love Dogfish Head and its founder, Sam Calagione. Back in the early 2000’s at some beer festivals you may have seen Dogfish head pumping some of their IPAs through a vertical tube of fresh hops then poured directly into your glass. Most notably the 120 IBU (International Bitter Unit) 120 Minute IPA was being fed through what Sam named Randall, producing a wildly fresh, enamel eating, hoppy beer. This was a fun and unique experiment for Dogfish, and also a way for Sam to prove to the West Coast Brewers that the East Coast knows how to hop it up too.

Now though, Sam has introduced Randall the second, a much more refined and engineered version of the original makeshift Randall. This version installs onto a tap line, and has two chambers allowing Dogfish to filter beer though the ingredient of their choice in one, and the second to reduce foaming. Guess what they have been doing with it… Read the rest of this entry »

The LCBO Discontinued The Dogfish Head 60…

September 15, 2010

I am very sorry to report this, but just this week an inside source confirmed with me that the LCBO recently discontinued the Dogfish Head 60 Minute IPA; in my humble opinion, probably the best IPA available (previously) at the LCBO. This source did say that he wasn’t 100% sure if this was actually the case, but the LCBO website does not lie. On the product site for the 60 Minute it plainly exclaims that it is Discontinued.

I am currently unaware of the reasoning behind this, and it may have been a Dogfish Head decision rather than an LCBO one. Regardless, it is gone, sadly. To substitute the fresh, crisp, hope-forward awesomeness that was the 60 Minute, I would reccomend the Southern Tier IPA or the Flying Monkeys Hoptical Illusion.

The Dogfish Head 60 Minute IPA vs the 90 Minute IPA

September 6, 2010

Dogfish Head‘s line up of IPA’s is pretty remarkable. Its a beautiful flight of hop intensities ranging from 60, to 90, and finally 120 IBUs. The 60 Minute IPA was really one of the first beers that introduced me to true, raw hop flavors and aromas. The 90 Minute IPA too was probably the first beer to introduce me to the world of double IPAs.

Earlier today I sat down with my roommate and we enjoyed the 60 and 90 next to each other. We both new that they had similairies and differences of course, but I don’t think I have ever compared them so directly before. Read the rest of this entry »

Dogfish Head 60 Minute IPA with Asian Stirfry

August 25, 2010

One of the most remarkable things about beer is how well it can compliment or contrast with food and create a perfect pairing. I always try to recommend food and beer pairings, or beer and cheese pairings to people, but I am often met with a lot of resistance. So many people are still so focused on pairing wine with food and cheese that they can’t see beyond the vinyard. Others only know of commodity grade beers, and of course those are terrible pairings – they are not beers designed for flavor.

Real beer though; real beer with ripe and distinct flavors and aromas, unique textures and ranges of flavor can create food pairings that can not be rivaled by any beverage. Not even wine! I just happen to be doing some cooking the other day, and took advantage of the opportunity to write about this perfect pairing. The Dogfish Head 60 Minute IPA and a Spicy Asian Stirfry. Read the rest of this entry »

Defined: American IPA

June 18, 2010

Aroma: A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops.  Many versions are dry hopped and can have an additional grassy aroma, although this is not required.  Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples.  Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable.  Some alcohol may be noted.

Appearance: Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint.  Should be clear, although unfiltered dry-hopped versions may be a bit hazy.  Good head stand with white to off-white color should persist.

Flavor: Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects.   Read the rest of this entry »

How to Describe Real Beer, Part 2: How to Understand Flavor

March 30, 2010

We are back discussing how to describe real beer; last week we looked at the reasons why we describe beer in the first place (see Part 1). Today we are going to examine how to understand some of the many flavors that we can all interpret in in a wide variety of beer styles.

The first thing to understand though, is that not all beers will have the same depth of flavor as others. Beer is a very versatile and diverse beverage whose flavors stretch across the entire globe in origin.  That being said, some beers will offer deep complex flavors, and others will have very mild simple ones. Depth alone therefore will not depict for you whether or not that particular beer is good, or if it is worth your while. Rather, it is the beers overall flavor character which will allow you to decide if you like it or not.

Some beers are designed to be extremely robust, complex, and richly flavorful. Others are designed to be light, simple, crisp and easy. Each beer has its own purpose; understanding flavors will help us better understand beer, and thus allow us to enjoy the right beer at the right moment. Read the rest of this entry »

You think you like it bitter? Try 323 IBU!

March 22, 2010

In the American Craft Brewing Industry the hop frenzy has spread from the west coasts at Sierra Nevada all the way to the east coast at Dogfish head. Beer drinkers all across the world now are calling themselves “Hop Heads”; because of course it is the use of hops that creates such a robust bitter flavor and feeling in the beer. An International Bitter Unit (IBU) is a universal means of measuring how bitter a beer actually is – and now there is a new big daddy of bitter on the street. Read the rest of this entry »

Baking with Beer (Part 2 of 3)

March 18, 2010

In part one I discussed how beer can be used in the kitchen, now we take a look and some specific examples of baking with eight delicious beers: Dogfish Head 60 Minute IPA; Chimay White; Affligem Douppel; Dieu Du Ciel Peche Mortel; Aecht Schlenkerla Rauchbier Marzen; Innis & Gunn Original; Dennisons Weissbier; and Schneider-Weisse Aventinus.  Read the rest of this entry »

Baking with Beer (part 1 of 3)

March 17, 2010

Over the years I have done a lot of experimenting with beer. First of all, one of my favorite things to do in the entire world is search for, and drink beers which I’ve never had before; that’s kind of an ongoing mission. And a delicious one! I’ve also done a lot of cooking with beer: in marinades, barbeque sauces, sweet syrups, in deserts, and more than anything just simply pairing real beer with great food.

One thing that I don’t do a whole lot of is baking with beer. Read the rest of this entry »