Dogfish Head 120 Minute IPA

Clocking in at 15-20% ABV, 120 Minute IPA is continuously hopped with a copious amount of high-alpha American hops throughout the boil and whirlpool, and then dry-hopped with another pallet of hops.

Dogfish Head Craft Brewery 2018 Release Calendar

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Dogfish Head 120 Minute IPA

Dogfish Head 120 Minute IPA clocking in at 15-20% ABV. 120 Minute IPA is continuously hopped with a copious amount of high-alpha American hops throughout the boil and whirlpool, and then dry-hopped with another pallet of hops. Unfiltered and abundantly hoppy, it’s the Holy Grail for hopheads!

We brew 120 Minute IPA a few times a year, but it goes fast. If you find some grab a few bottles — some to enjoy and some to age.

Every Beer Has A Story…

Check out our Quick Sip Clip to see Sam talking about 120 Minute IPA. In the video, Sam also shows off some of our vintage pieces of brewing equipment, including our second-generation continuous-hopping device, Sir Hops Alot. He also touches on why we dialed 120 Minute IPA back in ABV, some aging recommendations, and a little lesson on IBU measurement. Enjoy!

“The Holy Grail for hopheads”

GLASSWARE: IPA glass
CHEESE PAIRING: Epoisses
FOOD PAIRING: Smoked almonds, smoked meats, grilled lamb, gingersnaps
COLOR: Copper|deep orange with slight haze
AROMA: Sweet citrus|piney|floral hop aromas, almost candy-like
FLAVOR: Hoppy with some hop resin character
MOUTHFEEL: Slightly coating with lingering bitterness

See our Dogfish Head Craft Brewery Portfolio

Dogfish Head Craft Brewery

The story of Dogfish Head began in June of 1995 when we opened Dogfish Head Brewings & Eats, the first state’s first brewpub opened in the resort beach community of Rehoboth Beach, Delaware. The plan was to bring original beer, original food, and original music to the area.

Not only was Dogfish Head Delaware’s first brewpub, it was the smallest commercial brewery in America. Our very first batch, Shelter Pale Ale, was brewed on a system which essentially was three little kegs with propane burners underneath. Brewing 12–gallon batches of beer for a whole restaurant proved to be more than a full time job. When the doors to the pub first opened, we brewed three times a day, five days a week! The one benefit to brewing on such a small system was the ability to try out a myriad of different recipes. We quickly got bored brewing the same things over and over – that’s when we started adding all sorts of weird ingredients and getting kind of crazy with the beers!

Dogfish Head Event Calendar:

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