India Pale Ale

India Pale Ale hanging out with itself.

India Pale Ale hanging out with itself.

The India Pale Ale has a history similar to that of the porter and stout. Brewed originally in the United Kingdom, the Indian Pale Ale was only possible after the invention of pale malts. Before coal, barley was malted over fires making it hard to keep a color consistency besides amber and brown. Coal allowed for consistent and even heating which eventually created lighter malts lacking the heavier, smokier flavoring of the brown malts. These malts also had a greater diastic power than their contemporary brown malts. A malt’s diastatic power is the ability of its enzymes to convert starch into sugar, the greater the diastatic power, the greater the sugar content. To brewers in the UK, this meant they could use less malt to achieve a similar ABV beer allowing for a cheaper brewing process.

The India-nomer in the India Pale Ale was derived from its export to the former British colony, India. Generally dubbed ‘pale ale’, these lighter beers had a much milder bitterness and lower ABV than the beers featured around the US today. Back in those grand ole days, the pale ales and IPA’s were considered ‘light’ beers due to very different coloring to the contemporary beers of the time. The pilsener made sure to put an end to that!

Dangerous Man’s India Pale Ale is one of the featured house beers. Though it is on tap often, it is never quite the same. When you come in try and write down a quick few notes about the beer you’re drinking. Malt and hop flavors, possibly yeast profile, color, aroma, just about anything you can  think of. I’d even write down the mood you were in when you tried the beer; everything tastes like salt to those in bad moods, just as everything tastes as Turkish Delights for those in sublime moods! Do this a couple times and compare Dangerous Man’s India Pale Ale to itself. As the IPA evolves, let your tasting ability improve. Maybe keep it on the quiet end, not everyone is a fan of listening to someone talking about how something tastes; it’s just bad form.

We toast to the sun, the earth, pale malts, and strong hops! DRINK LOCAL



Matchbox Porter

Can you feel the excitement!?

Cross-eyed for Coffee Porter!

The porter redefined beer in the old world. Originally a hearty brown in color, the porter was one of the first beers to be aged by the brewery. It helped the brewer’s to define its aged, and most likely oxidized, character. Brewer’s back in the day used large wooden vats to store their beers; adding to them as they brewed. This would mix young and aged beers together to achieve the specific flavor they were looking for. After the invention of black patent malt, a heavily kilned malt that will turn your beer seriously black, brewer’s in the United Kingdom were able to make cheap and strong porter setting the path for such beers as the Stout and Baltic Porter.

Commercial coffee beer is thought to be a recent invention. Most likely derived from homebrewer’s, coffee beers started to pop up in the 1990’s with Wisconsin’s own New Glarus leading the way. Because of a porter’s natural roast, a character specific to long-kilned malts such as brown and black patent malt, coffee is almost a natural addition choice. Depending on how the coffee is added, there a variety of ways the coffee can show itself in the beer.

Dangerous Man’s Matchbox Coffee Porter is a fusion of two wonderful businesses. The Matchbox Coffee House is the next business down from Dangerous Man, and the two businesses have worked together to match the right blend with the right beer; to spectacular results! One of the most requested beers since leaving the tap, the Matchbox Porter is sure to please, and please fast; we can’t expect this one to stick around too long!

Hop up and get buzzed! Remember, DRINK LOCAL!