Dick's Brewing Company - Batch 202
Int’l Bittering Units (IBUs):60
Serving Temperature:45-50º F
Suggested Glassware:IPA Glass, Pint Glass, Mug
Malts:2-Row, Crystal 60, Carapils
Hops:Simcoe, Cascade, Citra, Amarillo
Sometimes naming a beer is hard and it's best to just keep it simple. That's what happened here. This IPA started off as a test batch the Dick's team called, well, Test Batch, and after they decided to make it a more regular offering, they simply decided to name it Batch 202, which we think has a good ring to it. This IPA pours a hazy golden-orange hue with a robust head of persistent foam. Look for the nose on this one to come through quite bright and citrusy, with lush, fruity notes of orange and grapefruit, bolstered by some resinous pine and herbal notes, softly floral and perfumed tones, and hints of melon and stone fruit. The hops come through bold and center-stage on the palate, too, with plenty of citrus in concert with stone fruits, melon, and herbal spice. The bittering level here is firm, easily countering any residual sweetness to keep this IPA quite dry from start to finish, and there's enough heft to the malt to provide a backbone for the bold hops with a light dose of caramel and a crackery impression. For pairing options, we're thinking peach balsamic pork chops; stir-fried ginger chicken with melon, honey, and citrus juice; or a dessert of lemon cake or lemon cookies. 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 seven year-round brews plus five 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, call 360-736-1603 or visit them at dicksbeer.com.
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