Flying Fish Brewing Company - Hopfish
- Alcohol by Volume: 6.2%
- Bottle Size: 12-oz
- Int’l Bittering Units (IBUs): 25.3
- Serving Temperature: 45-50º F
- Suggested Glassware: IPA Glass, Pint Glass, Mug
- Malts: Superior Pilsen, English Medium Crystal, Black Prinz, Munich
- Hops: Nugget, Ahtanum, Columbus
Pouring a radiant copper-amber hue with a plentiful head of off-white foam, Hopfish offers up a multifaceted aroma as we take a sniff. Look for bright citrus notes conjuring grapefruit and hints of lemon, soft floral tones, prominent earth, herbal spice, and hints of fresh-cut wood. The hoppy aromas come forth boldly on the palate, too, joined by a welcome malt profile delivering mild toast and caramel. There’s a pungent, resinous character that amps up the herbaceous impressions and the grapefruit notes. Our perceived hop bitterness is higher than the 25 IBUs on our spec sheet, but Hopfish steers clear of palate wrecker territory. Rather, there’s an easy-going yet still quite robust and flavorful character to this IPA which presents bold hop notes atop a sturdy malt core with plenty of bitterness to easily dry this brew out in its satisfying finish. Hopfish has been referenced elsewhere as an English-style IPA, but as it boasts a 100% American hop profile, it comes across decidedly American-style to us. For pairing options, the brewery recommends hearty dishes, spicy foods, pizza, and pub dishes. Burgers, pizza with spicy Italian sausage, and fried dishes like chicken fingers with a sampler of pungent sauces sound good to us. Cheers!
When Gene Muller founded Flying Fish in 1995, his approach was a bit unusual. While working to build his brewery, he launched the company online – becoming a “virtual brewery” to allow microbrew fans to contribute their assistance and opinions by weighing in on upcoming beer styles, naming the beers, designing labels and merchandise, and even signing up to be volunteer taste testers and applying for employment. By late 1996 the brewery was finished and the first beer was released to a waiting fan base. A pretty clever approach if you ask us.
Muller, a graduate of America’s oldest brewing school at Chicago’s famed Siebel Institute, presided over years of impressive growth. In 2012, having outgrown their original location in Cherry Hill, Flying Fish moved to a new facility in Somerdale. Here, they pursue sustainability as a top priority. Solar tubes provide natural light, 463 solar panels provide power, a steam capture system reduces water and power consumption, high-efficiency boilers reduce gas usage, and all spent grain (over 2 million pounds per year) goes to a local dairy farmer for feed.
Winners of multiple Great American Beer Festival (GABF) medals, among many other awards, Flying Fish currently offers seven year-round beers along with various seasonal and special offerings, including super small batch one-offs and barrel aged beers that are only available at their Tasting Room. For more info about the brewery, contact them at 856-504-3442 or visit www.flyingfish.com.
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