Dogfish Head Romantic Chemistry

What you have here is a serious India Pale Ale shacking up and hunkering down with mango and apricots.

Dogfish Head Craft Brewery 2018 Release Calendar

Dogfish Head Romantic Chemistry Sell Sheet

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Description

Dogfish Head Romantic Chemistry

Seasonal Dogfish Head Romantic Chemistry is an India Pale brewed with mango, apricots & ginger.

Dogfish Head has been brewing off-centered ales for off-centered people since 1995, with inspiration from every facet of life – the spice cabinet, music, even art.

What you have here is a serious India Pale Ale shacking up and hunkering down with mango and apricots. At the same time! Romantic Chemistry is brewed with an intermingling of mangos, apricots and ginger, and then dry-hopped with three varieties of hops to deliver a tropical fruit aroma and a hop-forward finish.

It’s fruity, it’s hoppy, it’s tasty!

ABV: 7.2
IBU: 40
RELEASE: March, April, May
ORIGINAL RELEASE DATE: 2016
STYLE: India Pale Ale
GLASSWARE: IPA Glass
CHEESE PAIRING: White Stilton with apricots, Roquefort, Parmesan
FOOD PAIRING: Salads, swordfish, Mexcian dishes, barbeque, hummus
COLOR: Golden Amber
AROMA: Fruity floral, tropical fruit, some hop-forward aromas
FLAVOR: Sweet pit fruit with mango, ginger & hop notes in finish
MOUTHFEEL: Medium-light body, dry

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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