Dick’s Brewing Company - Dick Danger Ale
Int’l Bittering Units (IBUs):25
Serving Temperature:48-55º F
Suggested Glassware:Pint Glass or Tulip
Malts:2-Row, Black Barley, Crystal 75
This dark ale presents a very deep garnet-brown color topped by a cap of beige foam. On the nose, expect a nice balance between malts and hops. We picked up some deep-down toast and plenty of caramel which form a rich undercurrent, topped with touches of earthy hops with subtle citrus and wisps of licorice and pine. On the palate, a deliciously malty core offers layers of roast, caramel, and light nuttiness. Look for a touch of residual sweetness to come through, with moderate hop bitterness providing a satisfying counterpunch, as those hops also lend a good dose of supporting herbal, spicy, and earthy notes. The brewery proclaims this brew the Original CDA (Cascadian Dark Ale) and it is their flagship brew, having been around since the brewery’s launch and remaining their most popular to this day. Also known as American Black Ale, Black IPA, India Black Ale, and a few other variations, this style exploded in popularity over a decade ago now, but Dick Danger Ale predates that wave. With some English ale characteristics, it’s a bit less aggressively hopped than many more recent iterations of CDA. We found it incredibly satisfying, easy drinking, and remarkably food friendly. We’d steer toward roasted and grilled meats and veggies to complement the beer’s roasty notes. Ribs with spicy-sweet Memphis barbecue sauce, or even pulled pork with a mustard-based Carolina sauce should pair well. 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 an impressive sixteen 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, visit them at dicksbeer.com.
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