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Sebago Brewing Company - Frye’s Leap IPA
Country:
United States
Alcohol by Volume:
6.80%
Sebago Brewing Company - Frye’s Leap IPA
- Alcohol by Volume: 6.80%
- Bottle Size: No
- Int’l Bittering Units (IBUs): 55
- Serving Temperature: 45-50°F
- Suggested Glassware: Pint Glass or Mug
- Malts: American 2-Row, Caramel 60, Chocolate and Carapils
- Hops: Centennial, Columbus, Cascade
IPAs are popular and we sample a lot of them, but we were particularly impressed with Sebago’s version and are excited to bring it to our members across the country. On the pour, Frye’s Leap presents a golden-copper hue with a moderate head that left plenty of lace on our glasses. The aromatics are, in a word, big. Overlaying a base of pale and mild caramel malt is a hop profile that’s very floral, with big fruity citrus notes akin to orange and a bit of grapefruit, with some pine resin notes for good measure. Look for these aromas to continue to explode on the palate. Sebago dry-hops their IPA with a pound of Centennial and Cascade hops per barrel, allowing the pure hop oils to seep into the beer during the conditioning process. The malts provide a nice backbone for the beer while staying out of the limelight, letting the hop profile steal the show amidst a very firm bitterness. Finishes with a touch of caramel and a resinous, citric acidity that clings to the palate and won’t let go. Spicy food and IPAs are a natural match; try it with a moderately hot shrimp Pad Thai. Cheers!
Maine is one of those places that’s virtually synonymous with craft brewing, but, interestingly, the story of Sebago Brewing Company actually begins in another brewing mecca: Colorado. It was at the University of Colorado Boulder that Maine native Kai Adams went to school, and it was in this town that his career in brewing began after taking a job at a local brewpub. Quickly ascending from bottle-labeler to a full-fledged member of the brewing team, he learned the ropes and developed a passion for beer that would define the rest of his life. After a successful battle with Hodgkin’s Disease at just 21 years of age, he returned home to Maine, eventually taking a job at the Sea Dog Brewing Company where he served as Head Brewer and learned traditional English brewing techniques as well as the business of operating a brewery.
It was during this time that Kai began to pursue the dream of starting a brewpub named after the local Sebago Lake on which he grew up. To learn the restaurant side of the business, he went to work for Chili’s, where he met his future business partners Brad Monarch and Tim Haines. The three opened their first Sebago location in 1998, and now there are four locations in southern Maine (three around the greater Portland area, and one in Kennebunk) as well as their state-of-the-art production facility in Gorham where top-quality Briess malts meet pure Sebago Lake water to produce their array of fine year-round and seasonal brews.
To learn more about the brewery or free tours and tastings, call (207) 856-2537 or visit www.sebagobrewing.com.
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