Dick’s Brewing Company - Straight Coastin’

The New England style of “hazy” IPA has really caught on in the last decade, and this offering from Dick’s is their take on the popular style. Unsurprisingly, this unfiltered brew pours a very hazy golden-orange color, capped by a voluminous head of fluffy foam that laces nicely. On the nose: beautiful, luscious, fruity hops! Look for prominent citrus notes of grapefruit, orange, and tangerine, backed up by some tropical impressions, melon notes, and stone fruits, with hints of pine and woody spice, and floral tones. The juicy citrus and tropical fruit character leads the way in the flavor, too, with a variety of secondary subtleties. The malt backbone is pale, though robust, and there's a perception of heft in this unfiltered brew, which gives the bold and firmly bitter hops plenty of support. This IPA finishes satisfyingly dry, and while it's great on its own, food pairings are certainly welcome. Spicy pizzas or calzones would make a nice pairing, as well as Vietnamese and Thai dishes with lemongrass and plenty of heat. 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.