Dogfish Head Craft Brewery
Milton, DE
Available: AZ, CA, CO, CT, DC, DE, FL, GA, IL, IN, KY, MA, MD, ME, MI, NC, NH, NJ, NV, NY, OH, OR, PA, RI, TN, TX, VA, VT, WA, WI
An unfiltered brown ale aged in handmade wooden brewing vessels. The caramel and vanilla complexity comes from the exotic Paraguayan Palo Santo wood from which these 10,000 gallon tanks were crafted.
ABV: 12
ABW: 9.55
Color: 100
Bitterness: 40
Original gravity: 1100
Dark and mysterious―both in color and on the palate. Thick and creamy in texture, with molasses, cocoa, anise, and espresso. More subtle burnt raisin, pot still rum, fig cake and Worcestershire sauce keeps the hits coming. Dries out nicely on the finish with good grip, showing subtly emerging roasted nuts. Aged in wood (Palo Santo) the proper way―where the caramelized wood notes and resinous texture add complexity but do not dominate. A fascinating beer!
Guesting on a morning radio show a while back, I brought on a bottle of this beer for the host to try, which in retrospect might not have been such a brilliant move, given its significant strength and ponderous intensity. Ah, well. I enjoyed what she left behind, with its deep mahogany color, aroma of perfumey vanilla, cinnamon and other spices coupled with chocolaty fruit, and Madeira-esque body of rum-soaked raisins, chocolate fudge, stewed tropical fruits and fireplace embers. Less a breakfast beer, I admit, than a glorious complement to chocolate fondue.
John Hansell is an equal-opportunity drinker. He writes about beer, wine and spirits. He is the creator, publisher and editor of Malt Advocate, a magazine for the whisky enthusiast.
Once described as “beerdom's Brillat-Savarin,” Stephen Beaumont is the author of five books and countless articles on beer, spirits, food, travel, and how it all goes together.
