Dogfish Head 90 Minute IPA has been heralded by Esquire magazine as “perhaps the best I.P.A. in
America.” Without a doubt, it could very well be. While other IPAs are great all-around drinkable–Redhook Longhammer, Lagunitas, and Sierra Nevada come to mind–this is entirely different as it is indeed an Imperial IPA. Genius Sam Calagione devised a method of continuous hop addition, which produces a unique flavor experience. While many hopped beers have the bitter flavor and aroma in a rather bifurcated palate, this instead uses its continuous hop addition method for a full 90 minute boil to produce an incredibly smooth-yet-extremely hoppy flavor. Indeed, this is a big beer at 9% and 90 IBUs (see a trend yet with the number 9?). Yeah, everything about this makes it a slow-drinking, incredibly enjoyable IPA. It’s pricey at about $10 per four-pack, but consider it value with its strength: you can rarely drink but one without completely destroying your taste buds for an evening. The warming 9% produces a mild euphoria as your pancreas tries to figure out how in heck to handle all that sugar.

It could very well be that I decide to replace my Sunday scotch tasting with this beer, as it has yet to produce a hangover. Simply put, it is to me the best Imperial IPA in our great country (although garden-variety American IPAs, it really depends on what’s available, right?)

Guys:

 This post is going to take a while to both read and to write. I am still digesting the amount of information I absorbed (and multiple strains of yeast). Let me give you the synopsis of most definitelythe greatest beer event I have ever attended, period. Period. Except for a decent Brew-ha-ha. But you have to understand, this tasting event allowed me to sit with five of the greatest brewers in the country, drink their beer, and laugh at their jokes. I sat about five feet away from their panel table (see photos). We tried TWELVE beers, and I definitely slept well last night. Oh, and I met homebrew legend Charlie Papazian, Greg Koch from Stone Brewing, and Dogfish’s Sam Calagione. Where shall I begin?

The Brewers

The Brewers were Greg Koch from Stone Brewing, Adam Avery from Avery Brewing, Rob Tod Allagash, Sam Calagione from Dogfish Head, and Tomme Arthur from Lost Abbey and Port Brewing. The guys, together, were a comedy act. It comforted me that these guys really digged being in each other’s company, despite their competitive nature. Sure, they ragged on one another (most of them against Adam Avery, and everyone took a punch at Sam). It was almost too much to grasp–these guys took their beer extremely seriously, but not themselves. Or each other. Every other phrase uttered was a crack of some kind.

The Beers

The beers started with less-hoppy (not necessarily low-alcohol) brews, and worked their way up. I must say that it’s probably the first time I have every tried twelve separate beers in a single instance. Don’t worry, they were small cups. Despite this (see tasting notes), some took a long time to finish. OK, not that long. And then I got to meet brewing deity Charlie Papazian. Yes, my head is that big compared with the rest of my body.

Really Brief Tasting Notes

Allagash – Oak Aged Triple

DAMN! This was an extremely carbonated ale. Unreal.

Allagash – White

An old favorite; this was our first beer. Hah! A warm-up. This is like air conditioning in the summer. An old standby. Rob Tod is a genius.

Avery – Fifteen Anniversary Ale

Flavored with white pepper and hibiscus–some serious adjuncts. It could very well be the lightest 15% beer I have ever tasted. It was fun to drink and will probably sell well.

Avery – Hog Heaven

Whoa! Here come the Columbus hops. I was the momentary hero of the table when I mouthed “Columbus?” to the beer geek sitting across. He sheepishly shrugged in ignorance. Then Adam blurted out, “Yeah, we used a lot of Columbus for flavoring…” Oh snap. I trounced the beer geek.

Avery – Oak-Aged 2008 Ale

Kaboom! Flavor explosion. Good brew.

Dogfish – Festina Peche

A great sour beer; this is a very drinkable lambic-style beer which Sam put out there. Appropriately named since it will go very well with fish.

Dogfish -Palo Santo Marron

I gotta tell you–Sam Calagione is always at the bleeding edge. Flavorful from the aging, this esoteric ale will be good with an equally strong-flavored food or cheese.

Lost Abbey -2nd Anniversary Beer

A very mighty Double IPA, this brew was a great compliment to Lost Abbey. Definitely stood out from other IPAs as the hops and malt flavors could be separated.

Lost Abbey -Isabelle Proximus

Funniest story about this beer. Inspired from Belgium, all of these guys in the panel collaborated on this beer and named it after the local phone company. This beer was the hit of the show, hands down. Spontaneous fermentation gave it an exquisite flavor to say the least!!!

Port Brewing -Moon Lit Sessions Black Lager

Incredibly chocolaty and smooth. Much more like a porter in some ways, this was a fine surprise as I was expecting something more like Kostrizer. This was far more complex than its German counterpart.

Stone -Vertical Epic 2006

Another KABOOM in flavor. Greg Koch is the man.

Stone -Oak Aged Bastard

Like its original, but so much smoother!

Overall, this event was one for the books.