PW's Year of Beer: Dock Street Rye IPA

By Eric San Juan
Add Comment Add Comment | Comments: 0 | Posted Dec. 31, 2013

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Of all the new twists on the IPA over the last few years, the one that most feels like a natural extension of the style is the rye IPA. The spice kick peppering these ales, courtesy of adding rye grain to the recipe, blends seamlessly with the pungent, aromatic American hops usually used in these brews. Dock Street’s take on this new style is no exception. With three of the biggest, boldest strains of American hops (Cascade, Simcoe and Amarillo), this would be an aggressive beer even without the rye—and indeed, the aroma of resinous pine is strong here. That rye, though, adds a kick of dry spice and sharp bread that will quickly grow on you. If you’re tired of the same old IPA, this is a great way to reignite your passion for the style. It’s on draft right now at 12 Steps Down, Grace Tavern and Johnny Brenda’s.

We love beer. That's why we're devoting an entire year to discovering (and drinking) cold ones from near and far. Know of a beer worth shouting out? Send us a note at tips@philadelphiaweekly.com.

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