Not totally sure if I am too into the name “Extreme Beer”, kind of hits the same lame note as Progressive Rock, Millennialism, or Post-postmodernism do, but I am definitely into the beer that gets thrown into this genre. Usually described as beers that push the limits on what you expect out of a pint, some are loaded with hops that make them super bitter, others have black cherries, dark chocolate or molasses for a taste altogether unique. Dogfish Head is one of the prime examples of an American brewery having fun and creating some of the best and most interesting beers around.
The New Yorker profile follows Sam Calagione, owner of Dogfish Head, on his journey to build a wooden barrel out of palo santo, or holy wood found in southern Paraguay and ultimately “to make beers so potent and unique that they couldn’t be judged by ordinary standards”.
It’s a great read for anyone who likes the adventure of drinking craft brew. Sam is definitely one of a kind and when you take a sip from one of his 120 Minute I.P.A’s you realize the love and attention he has for the process.
A Better Brew: The Rise of Extreme Beer, The New Yorker
0 responses so far ↓
There are no comments yet...Kick things off by filling out the form below.
You must log in to post a comment.