2017 Edition 120 Minute IPA by Dogfish Head

Rating: 6/6

2017 Edition 120 Minute IPA by Dogfish Head is a 16.5% Triple India Pale Ale


What you have here is the holy grail for hopheads. This beer is continually hopped for over a 120 minute boil and then dry-hopped every day for a month. Enjoy now or age for a decade or so.


It’s been literally years since I last tried this. In a time when I had the chance to try Dogfish Head Fort, and World Wide Stout, this one was there. All of the beers were up in the 18% ABV range which was ridiculous at the time. And were actually some of the strongest beers in the world. This one being the strongest IPA before Sink the Bismark came along. Although Sink The Bismark at 41%ABV (YES, 41%ABV) was highly rare and really unavailable. Today, it has yet to see a comeback. Nevertheless, DFH 120 still is one of the strongest IPAs in the world period. Let’s have a look at how this new release does. While I cannot compare to the original, I hope it keeps up to what my expectations were back then, cheers!

dark fruit cherries, dragon fruit, passion fruit, tropical fruit mango, kiwi, honey dew melon, stone fruit apricots, peaches, peach cobbler, peach preserves, orange preserves, orange peel, grapefruit, floral, piney, herbal, garlicky, and grassy dank hops, bourbon notes, raspberries, wild flower honey, rye bread, toffee, vanilla and caramel.

Oranges, Grapefruit, piney, floral, herbal, garlicky, and grassy dank hops, toffee, vanilla, biscuit bread, tangerines, caramel, maple hints, dark fruit cherries, dragon fruit, passion fruit, tropical fruit mango, kiwi, honey dew melon, stone fruit apricots, peaches, peach cobbler, peach preserves, orange preserves, grapefruit preserves, rye bread, sun dried apples, cane sugar, wild flower honey, sweetened condensed milk, three milk/ tres leches cake, pecan pie, caramel covered oranges, lemon candy, lime peel, candied grapefruit, butter scotch, leathery hints, mild bourbon notes, sherry wine, chardonnay, rasberry or some kind of special berries all through out.

Finishes very hop forward despite the ABV, Candied Oranges, Grapefruits, Lemon candy, grassy and garlicky dank hops, dark fruits, tropical fruits, stone fruits, caramel, butterscotch and pecan pie. Boozy aftertaste but not detracting from the flavors, amber honey light to medium body, crisp, refreshing, smooth, syrupy and chewy mouthfeel along with a sipping drinkability.

A supremely exceptional beer! IT is definitely the epitome of IPAs While I would think this is more of a barley wine, the richer hop aspect is what keeps it in the IPA range. While this is an IPA that can age, it will most likely be more of an American barley wine later on. The complexity of this beer is ridiculous and it is definitely much in the range of what I typically love from special strong beers like this, Yet, the hop strength is super out there. There is a reason why hop heads adore this specialty brew even to this day. Do yourself a favor and get a bottle!

Anime Corner:
Yui Takamura from Muv-Luv Alternative Total Eclipse was used in this pairing as I used her to pair with the original in the original pairing of DFH 120. What I was going for back then was a bad ass looking character that pairs with the colors of the flavors and possibly the golden colors of the beer and the label. So bringing her back and expanding with more art was something I felt worked.


Black & Blue by Dogfish Head

999069_10101295878895270_1465842618_nRating: 4.25/5

Black & Blue by Dogfish Head is a 10% ABV Belgian Golden Ale brewed with Black raspberry and Blueberry puree.

Black & Blue is golden Belgian Ale made with over 300 lbs of fresh blackberries and blueberries. With a deep purple full body and a long-lasting lacy pink head, this ale is both attractive and delicious! It is tart and fruity, like our brewers! The subtle bitterness of Hallertau and Saaz hops shines through the fruit forward flavor and sets the palate aglow. (30 IBUs). This tasty brew has smooth but noticeable alcohol warmth. Belgian yeast gives this brew a characteristically dry spicy finish. The beautiful interplay of fruit, spice, and alcohol is complimented by a soft malt profile, and a high level of carbonation.

Aromas are of grapes, biscuit bread, raspberries, blueberries, wheat, cherries, citrus, peach, apples, coriander spice and strawberry jam.

The flavors are of lots of tart black and blueberries, wine grapes, apple, apricots, biscuit bread, wheat, apples, citrus, coriander spice, bananas on toast with strawberry jam, and clove notes.

Pretty sweet, fruity and tart beer. Hard to sense the alcohol. It is one of those beers that hides the alcohol very well. The beer almost feels sorta like a wine in the after taste but leaves a good amount of very nice residual banana and fruit on bread.

Overall, for people that like wine or fruit beers, this is very nice. What makes it that more delicious is the Belgian yeast strain which gives it that nice clovey, banana bread like flavors through out the beer. 

Certainly this does very good in comparison to other fruit beers. Except for maybe their Forte beer and the awesome Montegiocco Draco which is brewed with lots of Blueberries and makes is actually taste like a blueberry muffin. Anyways, that is another beer in a past review. Still, this beer does very well for itself. It is one of those beers that I would go with if I am in the mood for a fruit beer. Unless its chocolate and fruit, then that would be something else altogether

Chateau Jiahu by Dogfish Head

934894_10101169744225160_939094302_nRating: 4.45/5

Chateau Jiahu by Dogfish Head is a 10%ABV Herbed Ale brewed with honey and hawthorn fruit and fermented with grape juice.

9,000 year old Chateau Jiahu stands apart as the most ancient, chemically-attested alcoholic beverage in the world.”; “Its re-creation is based on painstaking excavation by Chinese archaeologists of Jiahu in the Yellow River basin, state-of-the-art microanalysis of pottery residues by American laboratories, and the inspired “Neolithic” brewing of Dogfish Head Craft Brewery. Chateau Jiahu, then as now, opens a window into the world of our ancestors

It has been ages since I first had this beer. Back then when I bought it in 2011, I was fairly new to beer reviews and such. It has been almost exactly 2 years since my last review so I decided to get this one to give it another go.

Aromas of this beer are of honey, white grapes, biscuit bread, flowers, peach, pear, champagne, apples, very slight estery banana cloves, slight pilsner sugars and peppercorn. The flavors are white grapes, pears, apples, apple cider, champagne, lots of honey sweetness, pilsner sugars, pomegranite, slight cloves, slight coriander, slight peppercorn, flowers, vanilla and biscuit bread. To be honest, this is closer to a dessert white wine. It is fantastic and delicious, yet the pilsnery effect makes it where it is reminicent of a lager but very very nice and amped. First of all, for being 10%ABV, there is no sense of alcohol and because of it’s drinkability, it would taste awesome to anyone who is not really into craft beer. This is a magnificent beer and one I would introduce to people who are new into craft beers. Definitely a recommend for many to try. Just be careful since at 10%ABV, the beer is so good, one could easily finish it the bottle


2011 Review:
A rare piece of beer here. Smells of fruit and honey. The bitterness and alcohol are very masked by the honey and grape sweetness. Some what of a earthy after taste, Highly recommended if found . The beer itself has a history(Beeradvocate.com) “Inspired by a beverage found in clay posts in China around 9000 years ago. In keeping with historic evidence, Dogfish brewers used pre-gelatinized rice flakes, Wildflower honey, Muscat grapes, barley malt, hawthorn fruit, and Chrysanthemum flowers. The rice and barley malt were added together to make the mash for starch conversion and degradation. The resulting sweet wort was then run into the kettle. The honey, grapes, Hawthorn fruit, and Chrysanthemum flowers were then added. The entire mixture was boiled for 45 minutes, and then cooled. The resulting sweet liquid was pitched with a fresh culture of Sake yeast and allowed to ferment a month before the transfer into a chilled secondary tank.”