Dogfish Head Burton Baton Imperial IPA

An oak-aged marriage of an Imperial IPA & an English strong ale.

Dogfish Head Craft Brewery 2018 Release Calendar

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Description

Dogfish Head Burton Baton

Dogfish Head Burton Baton is an oak-aged marriage of an Imperial IPA & an English strong ale.

This oak-aged hybrid has been gaining popularity over the past few years and is now available year-round.

For Burton Baton, we brew two “threads,” or batches, of beer: an English-style old ale and an imperial IPA.

After fermenting the beers separately in our stainless tanks, they’re transferred and blended together in one of our large oak tanks. Burton Baton sits on the wood for about a month.

When enjoying the Burton Baton, you’ll find an awesome blend of the citrus notes from Northwestern hops melding with woody, vanilla notes from the oak. The wood also tends to mellow the 10% ABV of Burton, so tread cautiously!

ABV: 10.0
IBU: 70
RELEASE: Year Round
ORIGINAL RELEASE DATE: 2004
STYLE: Wood-Aged
GLASSWARE: IPA glass
CHEESE PAIRING: Comté
FOOD PAIRING: Toasted nuts, peanut sauce, spicy foods
COLOR: Dark amber/copper with slight haze
AROMA: Piney and citrus hops
FLAVOR: Hop resin character with some sweet vanilla notes
MOUTHFEEL: Slightly dry and 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!

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