The Storm Is Coming! Sharks Beware...

Dogfish Head Squall IPA (bottle conditioned 90min)

So, after fishing for sharks a week or 2 ago, I decided to the best way to celebrate my 50 pound brown shark was to watch Discovery Channel’s Shark Week and drink a Dogfish Head beer. I know that I could have gone with a Land Shark Lager, but nooo thank you, I’ll pass and besides, Dogfish are actually sharks too. Anyways, I happened to have a bottle of Squall so I busted it out and enjoyed watching sharks tear apart some bait and then watched Air Jaws in ‘Ultra Slow Motion’. Good day.

So quick recap, the Dogfish Head IPA Family (as far as I know) consists of 60 min, 75 min, 90 min, 120min, Burton Baton, and Squall. (let me know if I missed any) And I can officially say the Squall so far is my favorite, it definitely replaces my former favorite, Burton Baton, which is also another variation of the 90 min IPA. Makes me wonder what a bottle-conditioned Burton Baton would taste like....?

The aging process of the Squall definitely smooths out and balances the flavors of the 90 min. The overpowering sweetness of the 90 min has been turned into a nice subtle bite in the aftertaste. The sticky, sugary mouth-feel is nice as well and lingers for the perfect amount of time.


QUICK TASTE

Dogfish Head Squall IPA

Milton, DE

ABV%: 9.00

Beer Style: Double IPA

Appearance: A dark golden brown with a slight red tinge, thin white head

Aromatics: Citrus candy and tangerine smell, malty and carmelly

Taste: Sweet and hoppy, citrus hops and you can taste some spices used in brewing

Notes: Another great addition to the DFH IPA Family. Brewed to honor the Rogue Gallery in Portland, Maine, who released a DFH-designed clothing line in the summer of '09.

Score: 94

Burton Baton: The Bastard of Beer

(Ok, I cant take credit for the name, but its just too perfect. Why mess with perfection? http://beeradvocate.com/articles/626)

The reason the name works is because it is not one "pure" beer. It is actually two beers brewed separately, then blended and aged together (almost like cigar tobacco). In this case, its an English-style old ale and an Imperial IPA (Dogfish 90 min).

I've had this beer a few times before, but its been a while and I've grown as a beer drinker a lot since then, so I was excited to sit down and try this beer again. We had it on tap at Zeno's and I may have drank half the sixtol on my own, I think got it every time I wasn't working.

Each 10 ounce I got was dark brown with a hint of orange, with a finger or so of tan head. The smell was caramel and sweet malts. The taste was oak and vanilla mixed with an sweet Double IPA. The Burton had a very smooth finish, and its the taste of the DFH 90min that lingers and is the last flavor to leave your palate.

For some reason I feel that the beer tasted better from the tap than a bottle. Usually I feel that people who think beer tastes better out of a keg are full of it, but this time, I had to swallow my pride and agree.


QUICK TASTE

Burton Baton
Milton, DE

ABV% 10.00

Imperial IPA aged in oak

Appearance: Dark brown color, less red then a typical IPA

Aromatics: Malty, Oaky

Taste: Sweet malts, vanilla, smooth, and at the back end you can taste the 90 min

Notes: Interesting beer, good name, sweeter then I normally prefer, but very good!

90

Beer Raids in Philly, PLCB is crazy

If you don't know, there have been raids on beer bars and distributors in Philly recently. I think people interested in the future of beer and PA alcohol laws in PA should do some research and look in to the situation but this article has some of the points of view of others in the beer community:


"It all came to a head after an anonymous complaint that a Philadelphia bar was selling beer that had not been properly licensed with the Pennsylvania Liquor Control Board, an agency created after Prohibition in 1933 to regulate the sale of alcohol.
That tip led to raids last week at three upscale bars, where police confiscated three quarter-kegs and 317 bottles of beer that were not believed to have been properly registered with the state. Raids at Memphis Taproom in Philadelphia's Kensington section, Local 44 in west Philadelphia and Resurrection Ale House downtown caught the couple who run them by surprise.
"I feel like there are a lot of typographical errors that caused this," said Leigh Maida, who received calls from staff around midday March 4. "The laws were really developed before there were so many kinds of beers."
"The liquor code, they say, is no match for beers with names like Dogfish Head Raison d'etre and a dark ale called 't smisje BBBorgoundier. The rigid code also isn't able to account for when they abbreviate Allagash White Beer to "Allagash Wit" on their menus."


The whole story AP story: http://www.google.com/hostednews/ap/article/ALeqM5iZ8rClw3yusg2pZUIFqhRR6pyl-gD9ED1ORO0

Dogfish Recipes!

**recipes found at: http://www.knowyourbrewer.com/2010/03/04/kyb7b/

Poached Festina Salmon with Festina Reduction
Recipe by Brian Connery

Ingredients:

• 1 pound fresh Salmon- cleaned, deboned and fat cut off
• Sliced fresh peaches
• Salt and pepper (to the taste)
• Chopped green onion or scallion
• 1 bottle of Dogfish Head Festina Peche

In a shallow pan, place the salmon, seasoned with a small amount of salt and pepper. Place the peaches on and around the salmon. Pour one bottle of Festina Peche into the pan. Cover tightly with foil and place in a pre-heated 350 degree oven for about 15 minutes, or until done. Thick cuts of salmon will take longer to cook.

Place it on plate and top with reduction and scallions. Use peaches and mushrooms as side dishes.

Reduction preparation:
Ingredients:

• 1 bottle of Dogfish Head Festina Peche
• 1 cup of brown sugar

In a small pot, bring Festina up to a simmer. BE VERY CAREFUL NOT TO BRING TO RAPID BOIL. IT WILL BOIL OVER. Add brown sugar and simmer until thick texture is achieved. Remove from heat and allow to cool and thicken. Drizzle over salmon and peaches.

Dogfish Head 90 Minute IPA Mushrooms
Recipe by Brian Connery

Ingredients:

• 1 package of whole button or shiitake mushrooms
• 1 teaspoon of chopped garlic (I use a tablespoon because I love garlic!!!)
• 1 tablespoon of chopped onion
• Salt and pepper to taste
• A few leaves of fresh herbs of your choice- chopped (I like Basil myself!)
• 1 bottle of Dogfish Head 90 Minute IPA

Bring bottle of 90 minute IPA up to a simmer. DO NOT BRING TO A BOIL. IT WILL BOIL OVER.

Add garlic and onion, salt, pepper and fresh spices, cook until onions are tender. Add mushrooms. Cook mushrooms on low heat until soft. Add to plate with salmon and enjoy!!

Editor’s note: Unfortunately, Festina Peche is a summer seasonal. We successfully cooked this recipe up at home using Midas Touch; we suggest adding some freshly squeezed lemon juice to mimic the tangy sourness of the Festina Peche.