Have you seen The Beer Junction’s new website? Perhaps the best feature is the tap list which allows you to see what’s currently pouring. If you look at it right now, you’ll see a lot of beers from Dogfish Head Brewery, including the coveted World Wide Stout, Bitches Brew, and others. Beers are listed below.
The fun kicked off last Friday, but there is still plenty of off-centered beer left. According to Morgan at The Beer Junction (blog sponsor), “It’s Dogfish Head Week at The Beer Junction in West Seattle! From now through New Year’s Eve enjoy 8-10 taps of rare and unique beers from Delaware’s Dogfish Head! You can get a full pour of your favorite, do a growler to go (for most of their beers), or have us build your own custom sampler tray. This is a great chance to try many of their one-off and seasonal beers.”
The Beer Junction will be open normal hours on New Year’s Eve (11:00 AM to 10:00 PM), but closed on January 1st and 2nd for its annual inventory.
Dogfish Head beers on tap at The Beer Junction right now (as of December 29):
Black and Blue
Saison Du Buff
World Wide Stout
Olde School Barleywine 2012
World Wide Stout: 18%; 70 IBUs
World Wide Stout is one of the world’s strongest dark beers. It is brewed using six different yeast strains over seven months and then aged for half a year. Dark, rich, roasty, and complex, World Wide Stout has more in common with a fine port than a can of cheap, mass-marketed beer.
Indian Brown: 7.2%; 50 IBUs
Indian Brown Ale A cross between a Scotch Ale, an I.P.A, and an American Pale, this beer is well hopped and malty at the same time. It is brewed with Aromatic Barley and caramelized brown sugar. Descriptors: Notes of molasses, coffee, ginger, raisinettes, chocolate.
90 Minute IPA: 9.0%; 90 IBUs
Esquire Magazine calls our 90 Minute I.I.PA., “perhaps the best I.P.A. in America.” An Imperial I.P.A. brewed to be savored from a snifter. A big beer with a great malt backbone that stands up to the extreme hopping rate. Tasting Notes: Brandied fruitcake, raisiney, citrusy.
Burton Baton Oak Aged IPA: 10.0%; 70 IBUs
The elusive brew is made from pilsner malt and amber malt. It’s hopped with Warrior and Glacier varieties. Primary fermentation takes place in open vessels using two yeast strains, one American and one English. For added complexity, the beer is conditioned on barrel staves of French Oak for four months before being dry hopped with Glacier at the rate of a half-pound per barrel. This elixir is then blended 50/50 with 90 Minute IPA.
Sixty One Minute IPA: 6.5%; 60 IBUs
A combination of 60 Minute IPA and Syrah grape must. Sixty-One, our first new core beer since 2007, was born at the crossroads of serendipity, experimentation and brotherhood. Whenever Dogfish Head President Sam Calagione and his neighborhood friends gather for drinks, they give each other a big ol’ man-hug and order a round of 60 Minute IPA. A few years ago, Sam also ordered a glass of his favorite red wine and poured a little into each pint of 60 Minute. They all dug the combination of fruity complexity and pungent hoppiness, and the blend became a beloved tradition.
Black & Blue: 10.0%; 25 IBUs
Black & Blue is golden Belgian Ale made with over 300 lbs of fresh blackberries and blueberries. With a deep purple full body and a long-lasting lacy pink head, this ale is both attractive and delicious! It is tart and fruity, like our brewers! The subtle bitterness of Hallertau and Saaz hops shines through the fruit forward flavor and sets the palate aglow. This tasty brew has smooth but noticeable alcohol warmth. Belgian yeast gives this brew a characteristically dry spicy finish. The beautiful interplay of fruit, spice, and alcohol is complimented by a soft malt profile, and a high level of carbonation.
Positive Contact: 9.0%; 19 IBUs
Positive Contact is a cider-beer-hybrid veeeeeery loosely based on a Belgian-style Wit beer brewed with a bunch of unconventional ingredients for the style. Typically, Wits are brewed using bitter orange peel and coriander, but we went a different route. Inspired by one of Sams trips to Eataly in New York City, Sam and Ben brewed this beer with organic Fuji apple cider, fresh organic cilantro, and dried cayenne pepper. The cider was pressed in house from 200 lbs of apples with our very own fruit press. These wonderful fresh ingredients were delivered to us a couple of days before the brew by Sams friend Zeke of Washingtons Green Grocer. The grain bill for this brew was about 50/50 wheat and barley but a small portion of Anson Mills Slow-Roasted Farro was also added. To make this awesome product, the folks at Anson Millsuse a unique ancient heirloom variety of grain which imparts a delicate aromatic quality (Farrois traditionally used in soups and similar dishes). On top of that, a new hop variety was used, named Calypso, which lends notes of pear and apple that perfectly compliment the other ingredients in the brew. It was then fermented with a Belgian Wit yeast strain, adding both fruity and spicy complexity. This beer was made with a number if ingredients more traditionally used in the culinary world and we designed it to be a dazzling nimble food-pairing brew. Positive Contact: Between beer and cider. Between food and drink. Between us and you.
Saison Du Buff: 6.8%: ?? IBUs
The idea for this beer germinated way back in 2003 when the three guys (Sam from Dogfish, Greg from Stone and Bill from Victory) formed the BUFF alliance (Brewers United for Freedom of Flavor) – a noble endeavor with the goal to highlight the passion and camaraderie of the American craft brew movement. So, BUFF didn’t really do anything (beyond talk a lot of talk) until 2010 when the three brewers finally got together to jointly brew at beer at the Stone Brewery. Brewed with parsley, sage, rosemary and thyme.
Etruscan Bronze: 8.5%: 11 IBUs
This beer is based on a beverage that may have been enjoyed by the Etruscans of Ancient Italy around 800 BC. For this one Sam traveled to Italy with Dr. Pat McGovern where they met up with Teo and Leo (Sam’s buddies from Baladin Brewery and Birra Del Borgo respectively) and researched ingredients from various Etruscan dig sites. The result of their research is a strong ale containing an Italian heirloom grain called Cappelli Senatore, along with pomegranate juice, raisins, and hazelnut flour, together with 3 types of honey: chestnut, wildflower, and clover. The brew was then spiced with several hop flowers, Gentian root and tree resin (think Myrrh) in the kettle. To simulate fermentation in a bronze vessel (which possibly would have been what the Etruscans used), we actually tied a bronze plate inside our modern stainless fermenter which was suspended in the wort as it fermented. The aroma is dominated by pomegranate and spice from the yeast. The flavor is an intriguing interplay between the tangy pomegranate fruit and nuttiness from the hazelnut flower. One can definitely envision sipping this unique brew while relaxing on the Mediterranean coast. Versions of this brew will also be made at Baladin and Birra Del Borgo with the same ingredients but varying processes.
Urkontinent: 8.0%: 12 IBUs
Urkontinent is brewed in the style of a Belgian Dubbel. It begins with Pilsner, Munich and Chocolate Malts and Belgian Dark Candi syrup. Then we add unique ingredients from around the world. Wattleseed from Australia imparts a chocolate, coffee, and hazelnut taste to the beer. Toasted Amaranth from South America gives it an earthy, grainy flavor and a little additional roast flavor. Green Rooibos from Africa contributes a floral aroma and slight astringency. Myrica Gale from Europe supplements the bitterness from minimal hopping. Hive Plex Honey from California adds a subtle sweetness while maintaining the dry finish. The careful combination of all these ingredients creates a complex dark Belgian style ale with wonderful coffee and chocolate covered cherry flavors. The roastiness of the malt and wattleseed melds with the fruity esters from the yeast, the floral notes from the rooibos, and the malty yet dry signature of a Belgian Dubbel. Perfect to enjoy with friends as the weather begins to cool.