Dogfish Head Flesh & Blood IPA

Flesh & Blood began with a ton of real citrus including lemon flesh and blood orange juice—hence the name—plus orange and lemon peel.

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Description

Dogfish Head Flesh & Blood IPA

Flesh & Blood began with a ton of real citrus including lemon flesh and blood orange juice—hence the name—plus orange and lemon peel. Then the brewers began searching for the perfect combination of hops to perfectly complement the citrus flavors. After trialing number of different hops one-by-one, they emerged with Warrior and Centennial.

So what does this focus on simple, pure unadulterated fruit mean in terms of the aromatics and flavors in this beer? Flesh & Blood balances the resinous hoppy characteristics of an American IPA with the explosive zesty fruitiness and subtle drying tartness of citrus to deliver a highly quaffable ale that’s incredibly unique and lovely to down the whole year round.

ABV: 7.5
IBU: 45
RELEASE: July, August
ORIGINAL RELEASE DATE: 2016
GLASSWARE: IPA glass
CHEESE PAIRING: Aged cheddar
FOOD PAIRING: Jerk chicken, ceviche, pineapple upside down cake
COLOR: Deep reddish orange
AROMA: Intense notes of citrus, orange, tropical fruits, lemon
FLAVOR: Citrus, slightly tart, slightly pithy with juicy orange, lemon
MOUTHFEEL: Medium bodied with balanced bitterness
STYLE: India Pale Ale

Dogfish Head Flesh & Blood IPA

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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! Full story…

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