Dogfish Head 60 Minute IPA

It’s hard being the sequel, unless you wrote the original story. Inspired by the continual hopping process we invented with 90 Minute IPA.

Dogfish Head 60 Minute IPA now in 19.2 ounce can!

Dogfish Head Craft Brewery 2018 Release Calendar

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Dogfish Head 60 Minute IPA

Dogfish Head 60 Minute IPA. It’s hard being the sequel, unless you wrote the original story. Inspired by the continual hopping process we invented with 90 Minute IPA. 60 Minute builds on that one-of-a-kind process and flavor, crafting a solid gold hit that’s found its own identity.

Brewed using a boatload of intense Northwest hops, we boil this continually hopped IPA for a full 60 minutes, adding more than 60 hop additions continuously to create a bold and timeless flavor. Continually hopped to deliver a pungently, citrusy, grassy hop flavor without being crushingly bitter. 60 Minute IPA is a surprisingly session-able IPA for the craft enthusiast.

“The most balanced IPA on the market” -Wall Street Journal

You’ll quickly see why this sequel has become our best selling beer. And why you’ll find yourself coming back to it again and again.

GLASSWARE: IPA glass
CHEESE PAIRING: Vintage cheddar
FOOD PAIRING: Spicy foods, pesto, grilled salmon, soy-based dishes, pizza
COLOR: Golden amber
AROMA: Hop-forward with piney & citrus notes
FLAVOR: Hoppy with moderate bitterness & crisp finish
MOUTHFEEL: Crisp with slightly 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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