Dick’s Brewing Company - Grapefruit IPA
- ABV: 6.2%
- Bottle Size: 12-oz
- Int’l Bittering Units (IBUs): 60
- Serving Temperature: 45-50º F
- Suggested Glassware: IPA Glass or Pint Glass
- Malts: Pale, Crystal 15, Vienna, Carapils
- Hops: Cascade, Centennial, Trident
This IPA presents a quite hazy orange-amber color in the glass, topped by a sizable head of off-white foam. Expect a boldly citric aroma with layers of orange, tangerine and, of course, grapefruit. Look for some softer tropical fruit and floral impressions to pop through, as well. The team at Dick’s uses real grapefruit juice and zest in this IPA and, along with generous dry-hopping, the result is an explosively citric flavor. Zesty grapefruit grabs our attention right away, with the accompanying juicy, fruity notes spreading across the palate atop a nice malt backbone offering moderate caramel and light toastiness. The bitterness comes through quite firm as the 60 IBUs from the hops are augmented by the grapefruit addition, making for a dry impression that persists into the lingering finish. For pairing options, we’ve got to choose dishes that are bold enough to stand up to the big citrus notes. Spicy Thai pineapple fried rice, or well-spiced Indian cuisine sound good to us. The beer’s acidity should cut through fat nicely, so cheesy Mexican dishes can work, as can grilled citrus & chile marinated chicken thighs. Cheers!
The story of Dick's Brewing Company goes back to the founding of Northwest Sausage & Deli by Dick Young in 1983. Having spent his adult life in the meat business, working at Chehalis' Midway Meats in high school and founding Dick's Meats in Rochester after graduation, Dick had made the decision to specialize in producing and smoking sausages and other meats. Not long after opening, he started selling sandwiches at the facility, turning it into a destination for those looking for high-quality grub and leading him to his next venture: brewing.
Unable to remain still for long, Dick began homebrewing in a major way in 1984, eventually building a 3-barrel brewing system in the back of the deli. By 1992, the popularity of his homebrew (he was exceeding the legal homebrewing production limits) led him to the decision to open his own dedicated brewing company, which opened its doors as Dick's Brewing Company in 1994. A brewhouse was built next to the deli and production was located there until 2008. In that year, Dick opened a new, larger brewhouse, followed by a Tasting Room on premises in 2009.
Sadly, Dick passed away at his cabin that same year, but the family business is still going strong under the leadership of his daughter, Julie Pendleton. The brewery produces nine year-round brews plus six seasonals and a variety of limited-production beers. Dick's original 3-barrel brewing system is still used for pilot batches to this day. For more info on the brewery or NW Sausage & Deli, visit them at dicksbeer.com.
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