In the world of micro and craft brewed beer, there is perhaps no more exceptional example of extreme brewing than Dogfish Head 120 Minute IPA.  On their website, the brewery describes an unbelievable level of hopping – continuous hopping in the wort for 2 hours, followed by dry hopping for a month during a slow fermentation process.  The potential problem is that the end product comes out so bitter and astringent as to be undrinkable.  To counter that, DFH puts a tremendous amount of malt into the wort, and then uses two different strains of yeast and brings the fermentation to levels not often seen in beer.  This is truly a potent brew, and one that can age well.

The self-described “holy grail of hop-heads” would seem to be a product that would be extra-ordinarily bitter.  However, the brewery has tried to balance the hops with malt, and they seem to have succeeded very well.  My father’s impression of the beer is that it tastes sweet.  I do taste the sweetness, but I taste it in counterpoint to the inordinate hoppiness – this is a beer of massive extremes.