Beer
A bark of approval: Dogfish is coming
By Mark LisheronJuly 22, 2004
It isn't often that I will write about a beer that isn't yet in the Austin market, but let me alert you now: Dogfish Head 90 Minute Imperial IPA is coming.
Actually, several of the outstanding beers made by the little brewery in Milton, Del., should be in Austin package stores by Aug. 10. This is cause for celebration.
The beers of Dogfish Head are crafted in the image of founder Sam Calagione -- daring, creative and uncompromising. Calagione is a Renaissance man as comfortable with a passage from literature as he is with malt and hops.
One of the beers coming to Austin, a Belgian style ale called Raison D'Etre, is brewed with raisins and beet sugar. It takes six different strains of yeast seven months to pump up the dark and smoky Worldwide Stout to more than 18 percent alcohol by volume, stronger than most fine wines. The 120 Minute IPA is one of the strongest, hoppiest beers in the world.
The 90 Minute Imperial IPA, little brother of the 120 Minute IPA, is the perfect introduction to the Dogfish Head style. For the past two years this ale has won RealBeer.com's Battle of the Beers. This is also an excellent example of Imperial IPA, a stronger subset of the India Pale Ales that are popular among those of us who like the finish of our beer to be full of the tangy aromatic bitterness of hops.
The Imperial in the name is stolen from Russian Imperial Stout, meaning a stout that derives its dense complexity from additional malt. Dogfish Imperial IPA has a deep, rich raisiny maltiness. India Pale Ales are brewed to 6 percent or 7 percent alcohol by volume. Dogfish Imperial IPA clocks in at 9 percent. The IPA is balanced by a huge hop addition to the malt for the entire 90-minute boil.
Pour Imperial IPA into a snifter and enjoy it as you would a port or a cognac after dinner, or before or during dinner.
Where to drink it: Not yet determined in Austin.
Where to buy it: Most likely at Central Market; Oak Hill Liquor, Grape Vine Market and Whip In.
mlisheron@statesman.com; 445-3663
