Written by Ken Carman
I’ll probably be writing more than a few of these myself, but I didn’t write this one. This is a very long article with many pages, but worth every sentence in my opinion. The names Dogfish and Brooklyn Brewing have echoed across brew world for somewhat different reasons. Sam Calagione at Dogfish has brewed; and created recipes, for some of the most extreme beers I have ever had. I met him once at about 10pm. Loved to say I interviewed him, but let’s just say that Sam really does love beer. A man with tastes I can appreciate. Most people like the Dogfish 90 minute IPA, for example. I do too, but I prefer the 120. That’s because my buds always are looking for a good kick in the taste department. If anyone reading this ever went to the old Brew Works in Kentucky, just south of Cinci in the 90s, they know that the brewmaster at that long since gone wonder: Tim Rastetter, was doing well over 100 IBUs and other masterpieces in liquid form. Tim’s brews at the old BW are the standard I use, so you also know my comments regarding Sam are quite the compliment. Both brewers gave, and give, the West Coast a damn good run for their money when it comes to “extreme.” (Tim, as far as I know, hasn’t found a new venue since then where he can “extreme” again. Though he is brewing for the newly reformed Thirsty Dog in the Akron area.) Personally? I think they won, and win, the race. Garrett Oliver at Brooklyn, on the other hand does “to style” brewing very well. And his liquid works of art also compete well… West vs. East. His Brooklyn Black Chocolate Stout is fine, and most of the Post Road series I’ve had are too. If the style is “English Pale,” usually Garrett hits the mark better than most. Both brewers: Sam and Barrett, exemplify excellence in brewing. In this article they comment on each other, trends in brewing and brewing in general. Prosit!