DuClaw Brewing Company - Hop Hammer
- Alcohol by Volume: 6.3%
- Int’l Bittering Units (IBUs): 45
- Serving Temperature: 45-50° F
- Suggested Glassware: Pint Glass or Mug
- Malts: Pale, Wheat
- Hops: Apollo, Columbus, Centennial, Simcoe, Citra, Mosaic
With Hop Hammer, DuClaw's brewers set out to build an extremely flavorful IPA while keeping the bitterness level less aggressive than many other modern takes on the style. A total of 6 different hop varieties are incorporated, and the majority of the hop additions come late in the boil, at flameout, and during dry-hopping – leading to an abundance of complex flavors without the bitterness that comes from hop additions early in the boil. Pouring a bright copper hue with a cap of light beige foam, Hop Hammer offers up an impressive aroma profile; look for notes of citrus juice and blossoms, pine undertones, tropical fruits, and some leafy, herbal spice. We were blown away by the flavors, which come across hugely juicy with big, leading notes of fresh melon, citrus, stone fruits, and tropical fruits, with herbal spiciness growing across the palate and lingering in the finish. Pale and wheat malts create plenty of backbone and a clean stage for the ebullient hops to do their thing. Pair this brew with boldly flavored and spicy foods. Fresh Vietnamese or seaside Mexican dishes come to mind; we think a spicy ceviche would be perfect. Cheers!
DuClaw Brewing Company was founded as a brewpub in 1996 by Dave Benfield, an accomplished home brewer. He got his start as a brewer in college, where having the ability to create alcoholic beverages can often pay considerable social dividends. But his interest in brewing continued beyond his college years and developed into a bit of an obsession. He took a position within his family’s business after graduating, but his passion for home brewing continued, eventually leading to his decision to start a brewpub.
When DuClaw opened its doors to the public in Bel Air, MD in 1996, the concept of a restaurant which serves its own microbrews crafted on a small in-house brewing system was, while not unique, still a very fresh and exciting business model. Within a year the local paper highlighted DuClaw as “Bel Air’s hippest establishment.” Over the succeeding years, Dave expanded his business, opening three additional locations, including one within BWI Airport. The beer, specifically, was also a success, leading DuClaw to expand from simply a brewpub operation into a full package brewery. After outgrowing their original brewing location as well as a second location, DuClaw moved into a new brewing facility in Rosedale on Baltimore’s outskirts in 2013. Featuring over 60,000 sq. ft. of space, plus a custom-made and imported high-tech German brewing system, the brewery is well-positioned to grow into the future. For more info, call them up at 443-559-9900 or visit http://www.duclaw.com.
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